Food is everything
the magazine

Food is everything, the magazine

YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS

SUMMER 2021 EDITION

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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