Food is everything
the magazine

Food is everything, the magazine
YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS



Recipes

Grilled flatbread and asparagus


6 ingredients
15 minutes
4-6 servings

6 ingredients
15 minutes
4-6 servings

Ingredients

  • 1 bunch asparagus
  • 300 mL (1 ½ cups) 2% M.F. ricotta cheese
  • 15 mL (1 tbsp.) lemon zest (about 1 lemon)
  • 4 naan breads
  • 30 mL (2 tbsp.) lemon olive oil
  • To taste, salt and freshly ground pepper

Directions

1.
Preheat barbecue to high.
2.
Blanch asparagus for 1 minute in a saucepan of boiling water.
3.
Transfer into ice water to stop the cooking process and then set aside.
4.
In a small bowl, mix ricotta with lemon zest. Set aside.
5.
Grill naan bread on barbecue, about 1 minute per side, and asparagus for about 2 minutes, turning as it cooks.
6.
Spread reserved ricotta mixture onto naan bread, top with a few asparagus spears, drizzle with some lemon olive oil, and season with salt and pepper to taste.

Chef’s secret

Adjust cook time in boiling water and on the barbecue for asparagus according to thickness.

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