Dinner · Lunch
Grilled Asparagus Flatbreads with Ricotta & Hot Honey
- Total
- 20 minutes
- Serves
- 4 servings
Bring it to the table
About this recipe.
Grilled naan with lemon ricotta, asparagus, arugula, hot honey and pistachios.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 lb asparagus (trimmed)
- 1 1/2 tablespoons olive oil (divided, plus more to serve)
- 3/4 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 4 naan flatbreads
- 1 1/3 cups part-skim ricotta
- 2 teaspoons finely grated lemon zest
- 1 cup baby arugula
- 2 tablespoons hot honey
- 1/4 cup roasted salted pistachios (chopped)
Finish after the grill
The ricotta and fresh greens are added once the naan is warm. That keeps the cheese creamy and the arugula crisp instead of cooking them into the bread.
At the table
Serve whole as a light meal or cut into wedges for a shared platter.
The cooking plan
How to make Grilled Asparagus Flatbreads with Ricotta & Hot Honey.
Heat a grill to medium-high, about 400–450°F. Toss the asparagus with 1/2 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill uncovered for about 3 minutes, turning often, until lightly charred and tender-crisp. Transfer to a board, cool slightly and cut into 2-inch pieces.
Brush both sides of the naan with the remaining tablespoon oil. Grill for about 1 minute per side, until warm and lightly charred.
Mix the ricotta with the lemon zest and remaining 1/4 teaspoon each salt and pepper. Spread about 1/3 cup onto each naan, leaving a small border.
Add the asparagus and arugula. Finish with a little extra oil if desired, the hot honey and chopped pistachios.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Grilled Asparagus Flatbreads with Ricotta & Hot Honey
Ingredients
- 1 lb asparagus trimmed
1 ½ tablespoons olive oil divided, plus more to serve- ¾ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 4 naan flatbreads
- 1 ⅓ cups part-skim ricotta
- 2 teaspoons finely grated lemon zest
- 1 cup baby arugula
- 2 tablespoons hot honey
- ¼ cup roasted salted pistachios chopped
Instructions
- Heat a grill to medium-high, about 400–450°F. Toss the asparagus with 1/2 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill uncovered for about 3 minutes, turning often, until lightly charred and tender-crisp. Transfer to a board, cool slightly and cut into 2-inch pieces.
- Brush both sides of the naan with the remaining tablespoon oil. Grill for about 1 minute per side, until warm and lightly charred.
- Mix the ricotta with the lemon zest and remaining 1/4 teaspoon each salt and pepper. Spread about 1/3 cup onto each naan, leaving a small border.
- Add the asparagus and arugula. Finish with a little extra oil if desired, the hot honey and chopped pistachios.
Notes
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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