Asparagus and Caramelized Onion Flatbread
Pair this easy-to-assemble flatbread with a fresh arugula salad and a glass of crisp white wine for a light weeknight meal.
Ingredients
- 2 plain naan flatbreads *For testing purposes, I used 1 (8-ounce) package of Stonefire Naan, Original flatbreads
- 3 tbsp, plus 1 tsp olive oil
- 1 medium sweet onion, thinly sliced
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1 tbsp balsamic vinegar
- 10 stalks fresh asparagus, cut into 2-inch pieces
- 4 ounces crumbled goat cheese
- olive oil for drizzling
- kosher salt and freshly ground black pepper
- fresh lemon zest, optional
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange the naan on the baking sheet. Lightly brush each naan evenly with 1 teaspoon of olive oil. Set aside.
- Heat oil in a heavy skillet over medium heat.
- Add the onion and sprinkle with salt and pepper. Cook onions until soft, about 8 minutes. Stir in the balsamic vinegar and cook onions for 5 to 8 minutes until golden brown, stirring often. Do not let onions burn. Remove from heat and set aside.
- Divide the onions evenly over the naan breads.
- Top each naan evenly with asparagus pieces.
- Sprinkle goat cheese evenly over each naan. Drizzle generously with olive oil. Sprinkle with kosher salt and pepper.
- Bake for about 8 to 10 minutes or until naan is lightly browned around the edges. If desired, sprinkle with lemon zest.
- Let cool for 5 minutes before slicing.