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
  • 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
  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.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 flatbread
Recipe by Joanne Eats Well With Others at