Try this flavorful and easy Asparagus Flatbread, which features fresh North Bay Produce organic asparagus, caramelized onions, and Trader Joe’s Toscano cheese on a crispy, golden crust.
It’s perfect for brunch, lunch, or as a savory appetizer.
Get the full recipe and enjoy this seasonal favorite!
Asparagus Flatbread
It’s Asparagus season, and we’re sharing an easy recipe to make using fresh organic asparagus from North Bay Produce, topped with toscano cheese, caramelized onions, Brightland’s Basil Olive Oil, and herbed pizza dough.
It’s the perfect light bite for brunch, lunch, or a seasonal appetizer.
To save time, we’re using Trader Joe’s garlic and herb pizza dough, which adds to the flavor of this recipe, and TJ’s Toscana Cheese. You can use mozzarella and store-bought pizza dough if you don’t have a TJ’s nearby.
Another reason to love NBP’s organic asparagus is that it’s Michigan-grown. Finished with Toscano cheese and a drizzle of EVOO—this flatbread is flavorful, golden, and crowd-pleasing!
We love using North Bay Produce because their fruits and vegetables are grown with care by family farmers, and their organic asparagus is always fresh, crisp, and flavorful.
Check out the recipe below and add this to your spring menu for a delicious and super-easy appetizer!
What You Will Need
Asparagus. We’re using fresh organic asparagus, which adds a crisp, seasonal crunch that perfectly complements the cheese’s richness and the dough’s softness. Its earthy flavor is a key player in this flatbread.
Pizza Dough. A soft, golden crust is the base of any great flatbread. The dough provides structure and the perfect balance of chewy and crispy, creating a satisfying bite. We used store-bought pizza dough from Trader Joe’s, but you can make your own or use another brand.
Cheese (Toscano Cheese). We’re using Toscano Cheese from Trader Joe’s, but you can swap it for mozzarella, gouda, or parmesan for a personalized twist.
Yellow Onions. Caramelized onions bring a deep, sweet flavor that contrasts perfectly with the asparagus. Their softness and natural sweetness elevate the flatbread’s overall taste.
Flour. A small amount of flour is used to dust the dough, preventing it from sticking and helping you shape it into the perfect flatbread.
Extra Virgin Olive Oil (EVOO) adds richness and a slightly fruity flavor, enhancing the dough’s crispiness. It’s also used to help sautésauté the onions and is drizzled over the flatbread before baking for an extra flavor. Optional: When using olive oil on our flatbread, we used Brightland Oil, a nice combination that added depth to this flatbread recipe.
Unsalted Butter: Butter helps caramelize the onions, creating a rich, savory depth of flavor that pairs beautifully with the other ingredients.
How To Make Asparagus Flatbread
Serving size: 4-5
Ingredients:
- 1 bunch of North Bay Produce Organic Asparagus
- 2 packages of Trader Joe’s Garlic & Herb package
- 2 medium sweet or yellow onions, sliced
- 2 tablespoons of unsalted butter
- 2 cups of Trader Joe’s Shredded Pizza Toscano Cheese
- 2 tbsps all-purpose flour
- 2 tablespoons of EVOO [ additional amount for the pizza dough]
- Kosher salt + Cracked black peppercorn, to taste
Equipment:
- Large Baking Sheet
- Parchment Paper
- Skillet
Directions:
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Peel and thinly slice the onions and set them aside.
- Trim the asparagus, rinse, and pat them dry. Set aside.
- In a large skillet, melt two tablespoons of butter over medium-high heat with two tablespoons of EVOO.
- Add the sliced onions and cook, stirring often, until soft and golden brown (about 10–15 minutes)—season with salt and pepper to taste. Set aside.
- Combine both dough portions into one ball, dust with two tablespoons of all-purpose flour, and gently knead. Shape into a large oblong and transfer to the parchment-lined baking sheet.
- Drizzle a little EVOO over the surface of the dough and use your fingers to spread it evenly. Top with sautésautéedns, then arrange the asparagus spears evenly over the top. Finish with the two cups of shredded Toscano cheese.
- Place the flatbread on the center rack of your oven and bake for 15–20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from the oven. Slice and serve immediately. Optional: Drizzle with a little more olive oil.
Can I Make This Flatbread Ahead Of Time?
This flatbread is best when it’s hot, but you can do a lot of the prep work ahead of time.
To save time, you can prep the onions and asparagus beforehand (even a day before). Just sauté the thsautéons and store them in the fridge until you’re ready to assemble and bake the flatbread.
How To Store Leftovers
The leftover asparagus flatbread can be stored in an airtight container in the fridge for up to two days.
When you’re ready to eat it, you can bake it in the oven or even a toaster oven for about 5 minutes.
Can I Make a Vegan Flatbread?
Yes, you can replace the cheese with a vegan cheese alternative. You’ll also want to use bread.
Can I Change the Ingredients?
Feel free to mix up the toppings! For more flavor, you can add other veggies like mushrooms, cherry tomatoes, or bell peppers.
Or, try different cheeses like goat cheese or feta for a tangy twist. To make it heartier, you can also add a protein like grilled chicken or prosciutto.
Now that you have the recipe, grab the ingredients from your grocery store and add this savory appetizer to your menu this spring!
Asparagus Flatbread
Ingredients
- 1 bunch of North Bay Produce Organic Asparagus
- 2 packages of Trader Joe's Garlic & Herb package
- 2 medium sweet or yellow onions sliced
- 2 tablespoons of unsalted butter
- 2 cups of Trader Joe's Shredded Pizza Toscano Cheese
- 2 tbsps all-purpose flour
- 2 tablespoons of EVOO [ additional amount for the pizza dough]
- Kosher salt + Cracked black peppercorn to taste
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Peel and thinly slice the onions and set them aside.
- Trim the asparagus, rinse, and pat them dry. Set aside.
- In a large skillet, melt two tablespoons of butter over medium-high heat with two tablespoons of EVOO.
- Add the sliced onions and cook, stirring often, until soft and golden brown (about 10–15 minutes)—season with salt and pepper to taste. Set aside.
- Combine both dough portions into one ball, dust with two tablespoons of all-purpose flour, and gently knead. Shape into a large oblong and transfer to the parchment-lined baking sheet.
- Drizzle a little EVOO over the surface of the dough and use your fingers to spread it evenly. Top with sautésautéedns, then arrange the asparagus spears evenly over the top. Finish with the two cups of shredded Toscano cheese.
- Place the flatbread on the center rack of your oven and bake for 15–20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from the oven. Slice and serve immediately. Optional: Drizzle with a little more olive oil.
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