clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
spring flatbread

Spring Flatbread with Asparagus, Peas, and Herbs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Kate Kasbee
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Oven
  • Cuisine: Vegan


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the flatbreads from the oven and top with the peas, radish slices, lemon zest, and herbs. Slice into pieces and serve warm.


  • Serving Size:
  • Calories: 364
  • Sugar: 3 g
  • Sodium: 880.8 mg
  • Fat: 12 g
  • Carbohydrates: 55.2 g
  • Protein: 13.7 g
  • Cholesterol: 0 mg