Name: Lemon-Ricotta Flatbread with Crisp Asparagus and Prosciutto
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 6 flatbreads or naan; 1 ½ lemons; 12 slices prosciutto; 1 ½ (425 g) pkgs ricotta cheese; 1 shallot; black pepper; extra virgin olive oil; salt

Lemon-Ricotta Flatbread with Crisp Asparagus and ProsciuttoLemon-Ricotta Flatbread with Crisp Asparagus and Prosciutto — a 35-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 small bunches asparagus

6 flatbreads or naan

1 ½ lemons

12 slices prosciutto

1 ½ (425 g) pkgs ricotta cheese

1 shallot

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, and zest lemons into a medium bowl (reserve lemons for later use).

Add ricotta, salt, and pepper to the bowl with the lemon zest. Stir to combine and set aside.

Divide flatbreads between two large baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until flatbreads are slightly crispy, 8-10 minutes. Remove from oven and set aside.

Meanwhile, peel and mince shallot. Place in a large bowl.

Juice reserved lemons into the bowl with the shallot. Add oil, salt, and pepper, then whisk to combine the dressing.

Wash, dry, and snap (or cut) off woody ends of the asparagus; cut spears crosswise into thin coins. Add to the bowl with the dressing.

Chop (or tear) prosciutto into bite-sized pieces. Add to the bowl and stir to combine the salad.

Spread the lemon ricotta over each flatbread, then top with asparagus-prosciutto salad.

To serve, cut flatbreads into wedges and divide between plates. Enjoy!

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