Spring is in the air and the best way to celebrate is with these shaved asparagus, strawberry, and goat cheese flatbreads that are perfect for a light lunch or a party appetizer!

Shaved Asparagus, Strawberry, and Goat Cheese Flatbreads

Or should I say, spring was in the air, until SNOW was forecasted for today.

Face smack.

Why is this happening to me!? / I NEED A DRINK.

Shaved Asparagus, Strawberry, and Goat Cheese Flatbreads

A hypothetical drink, of course, given my current “condition” but a much desired drink nonetheless.

Well, only 7 weeks(-ish) to go until I can turn that dream into a reality, so until then I’ll be coping by:

(a) delusionally ignoring any and all weather predictions that don’t suit my mood

and (b) focusing on the positive, namely that since we are now spring “official”, we can go about eating asparagus and strawberries with reckless abandon and celebrating their arrival at every turn.

Shaved Asparagus, Strawberry, and Goat Cheese Flatbreads

For some of us, that means buying (and eating) > 3 lbs of strawberries in a week and planning an entire spring/Easter celebration menu around them.

If this sounds like you, then let’s chat about these flatbreads, which would make for an awesome spring-inspired soiree appetizer plate.

Shaved Asparagus, Strawberry, and Goat Cheese Flatbreads

Strawberries and asparagus are an unlikely pairing at first glance but the adage that “what grows together, goes together” rings true when it comes to dishes combining the two. I can’t really explain what it is about them, but they just fit.

Here, I’ve simply shaved the asparagus into as thin as possible slices using a vegetable peeler (though you can use a mandoline if you’re far more reckless with your fingertips than I am) and tossed it with chives and a light meyer lemon vinaigrette. It then gets layered onto naan breads, along with strawberry slices, goat cheese, and a sweet tangy balsamic syrup drizzle. The breads are baked until crispy and cut into wedges perfectly sized so that you can shove one into your mouth with one hand and cradle your wine glass with the other.

Shaved Asparagus, Strawberry, and Goat Cheese Flatbreads

Speaking of which, no cocktail hour is complete without an expertly paired wine+appetizer combo, so let me introduce you to Gloria Ferrer Chardonnay, which, with it’s tasting notes of peach, pear, and meyer lemons, effortlessly brings out the fruity, light flavors in these flatbreads. If there’s any white wine that screams of SPRING and SUNSHINE, it’s this, my friends. It pairs incredibly well with pretty much all citrus and stone fruit flavors, and is just acidic enough to temper rich cheeses like chevre (i.e. goat cheese), brie, and epoisses. Gloria Ferrer Caves & Vineyards is actually the original sparkling wine house in Sonoma Carneros, as well as the first to bring back clones from France to plant in their vineyard. In the last five years, they’ve won over 400 gold medals and 50 90+ scores.

I, for one, can’t get enough of them as proven by the fact that last year I made this Zucchini, Bell Pepper, and Halloumi Panzanella Salad to pair with their Chardonnay. What can I say – I like what I like.

All that to say, drink, be merry, and get into the spirit of spring with these flatbreads. You won’t be sorry you did!

Shaved Asparagus, Strawberry, and Goat Cheese Flatbreads

Shaved Asparagus, Strawberry, and Goat Cheese Flatbreads
 
Spring is in the air and the best way to celebrate is with these shaved asparagus, strawberry, and goat cheese flatbreads that are perfect for a light lunch or a party appetizer!
Yield: 4 large flatbreads or 16 small flatbreads
Ingredients
  • ½ lb asparagus, cut into long thin strips
  • 2 tbsp minced chives
  • 2 tbsp olive oil
  • 2 tbsp meyer lemon juice
  • salt and black pepper, to taste
  • 1 lb strawberries, hulled and thinly sliced
  • 4 oz goat cheese, crumbled
  • 4 naan flatbreads
  • balsamic syrup, for drizzling
Instructions
  1. Heat oven to 400F.
  2. In a medium bowl, toss together the asparagus, chives, olive oil, and lemon juice. Season to taste with salt and black pepper.
  3. On a parchment- or foil-lined baking sheet, arrange the flatbreads. Divide the dressed asparagus-chive mixture evenly on top of each of the flatbreads, leaving ½-inch edges for the crust. Top with the strawberries and the goat cheese. Drizzle with balsamic syrup as desired.
  4. Bake for 10 minutes, or until flatbreads start to crisp and the vegetables are warmed through. Cut each flatbread into 4 pieces and serve warm or at room temperature.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 1 flatbread

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

blog_share_subscribe
Share →

19 Responses to Shaved Asparagus, Strawberry, and Goat Cheese Flatbreads

  1. It never occurred to me to put asparagus, strawberries, and goat cheese together. But you’re smarter than I am. I absolutely believe how delicious this is. And 7 more weeks, girl? You’re gettin’ there!

  2. Roasted asparagus and strawberries are two of my spring staples! And I love how you paired them with the goat cheese here 🙂 I’ve been really loving goat cheese recently! Pinning!

  3. Kim Tracy says:

    I can’t believe you only have 7 weeks(ish) to go! How exciting!!

    Strawberries go perfectly in green lettuce salads so I can see how they would pair perfectly with asparagus, especially when thinly sliced. I think I could hold two of these in one hand a glass of wine in the other 🙂

  4. Beth says:

    Your flatbread sounds wonderful – but sorry about the snow!

  5. Katrina says:

    The Springiest flatbread EVER. This sounds amazing!

  6. Spring spring spring! This looks beautiful, and the red + green is so cheery!

  7. What a wonderful idea for a flat bread with strawberries and asparagus! Love the wine too!
    And 7 weeks left to go? wow amazing how time flies, Joanne- and the blessing will be here before you know it. Hope it does’t snow…..

  8. Corina says:

    What an unusual combination! It must be the lovely lemon and balsamic vinegar that bring it all together.

  9. I am going to have that drink FOR you, because that’s just the kind of friend I am. 🙂 Meantime, could anything get more springy than these gorgeous flatbreads? I DON’T THINK SO. xo!

  10. Monica says:

    What a creative combination! It’s been strawberries and asparagus around here for me but never would’ve thought to combine it. Hope all is well!

  11. Sarah says:

    Wow wow wow. These flatbreads are literally my idea of food that should go with wine. Love the shaved asparagus- am going to have to try that technique soon 🙂

  12. Johanna GGG says:

    Nice spring combo – hard to believe they were forecasting snow – but before you know it you will be sweltering in summer!

  13. These sound incredible!
    you know, you think you know asparagus, but I’m here to tell you–it is totally different shaved! I made a shaved raw asparagus salad once, and it was so punchy. I loved it! I can’t wait to make this 🙂

  14. Julia says:

    My gosh, I can’t believe you only have less than two months before your growing “condition” greets the world! I’m LOVING these spring flatbreads and can definitely get on board with the “what grows together goes together mantra” Serious yum status right here. Also, bring on that chard…I’d be happy to drink your potion for ya!

  15. mjskit says:

    Creative and delicious! The combination of ingredients is mouthwatering and love that you put it all on flatbread!

  16. Yeah, I’m not sure quite sure if spring is really here or not – it was pouring rain all day day in SF today!

  17. These look incredible! Love the flavor combination!

  18. Kate says:

    I actually have less problem imagining asparagus and strawberry together than strawberry on flatbread!

  19. Foodiewife says:

    Now this is a work of beauty. I would have never thought of this pairing, but I believe you when you say it works. I’m totally into flat breads, as of late. Newsflash: I have always declared that I loathe goat cheese. Recently, I ate a crostini with goat cheese and a delicious salsa. Hmmm, it worked! So, maybe I’m learning to like goat cheese. I think I’d like it just this way!

Leave a Reply to Foodiewife Cancel reply

Your email address will not be published. Required fields are marked *