This fresh and fun Spring Flatbread with Asparagus, Peas, and Herbs takes full advantage of seasonal produce. Be generous with the herbs – they really make the flavors pop!
- 4 6-inch flatbread, pita, or naan (or make a batch of our stovetop flatbread)
- 1 Tbsp. olive oil
- 1 cup white bean puree (recipe follows)
- 2 ounces of asparagus, thin preferred (about 12 skinny asparagus stalks), sliced on the diagonal into 1-inch pieces
- Pinch of sea salt and black pepper
- ½ cup fresh peas
- 4 radishes, thinly sliced
- ½ tsp. lemon zest
- Fresh dill, basil, or mint
For the white bean puree:
- 1 15-oz. can great northern beans, drained and rinsed
- 2 Tbsp olive oil
- 2 Tbsp. water
- 2 Tbsp. lemon juice (before juicing, zest the lemon and set it aside)
- 3 garlic cloves, minced
- ½ tsp. salt
- Preheat your oven to 400F degrees. Split the flatbread between two baking sheets. Drizzle the olive oil over the flatbreads and brush to coat. Bake for 8 to 10 minutes, until they just start to get crispy.
- Meanwhile, make the white bean puree by combining the beans, olive oil, water, lemon juice, garlic, and salt in a blender. Blend until smooth and creamy, adding a touch more water or olive oil if necessary to keep things moving.
- When the flatbreads have crisped up slightly, add a generous scoop of white bean puree to each and spread into an even layer. Arrange the asparagus pieces on top and sprinkle with a pinch of sea salt and black pepper. Put the flatbreads back in the oven for 5 minutes, until the asparagus is bright green.
- While the flatbreads finish, cook the peas. Bring a small saucepan of water to a boil, add the peas, and cook until tender, about 5 minutes. Drain and rinse the peas with cool water.
- Remove the flatbreads from the oven and top with the peas, radish slices, lemon zest, and herbs. Slice into pieces and serve warm.