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
Watch the naan closely; thin breads can char quickly on a hot grill.
