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Saturday, April 3, 2010
Grilled Flatbread With Chili-Garlic Asparagus and Ricotta.
Its impossible to overlook the slender beauty of asparagus blooming in markets during spring.The vegetable deserves to be embraced for its astonishing good nutrition,easy to cook and cheapest in the season.
The tender spears can wither fast,should be consumed freshest to get the most of its nutritional value(excellent source of folate and vitamin).To Keep freshness,the stalks can be wrapped with a moist towel or stand in bowl of water.
Seasoned with spiciness of garlic and freshly crushed hot chili flakes the asparagus is ready to eat in a snap.I like the crunch and subtle smooth juiciness of the vegetables to be intact,for which I grill them along side the flatbread or saute on stove top,either ways the asparagus makes a comforting small meal or a tasty party appetizers(hors d'oeuvres).The cheese is your choice,use low-fat of any kind.
Recipe :Grilled Flatbread With Chili-Garlic Asparagus and Ricotta.
Makes 8 medium flatbreads
For Flat bread
2 cups whole wheat flour
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
3/4 cup water
For Chili-Garlic Asparagus
2 pounds Asparagus,ends snapped , rinsed and cut in 3 inches pieces
1 onion,peeled and sliced
2 cloves garlic,thinly sliced
1 tablespoon red chili pepper flakes,freshly crushed
1/2 teaspoon sea salt
2 teaspoon extra virgin olive oil
1/4 cup low fat ricotta or feta,crumbled
2 tablespoon fresh herbs or greens(I used parsley and purple escarole)
Prepare the dough for the flatbread by mixing all the flour,salt,water and oil until firm dough is formed.Knead for a minute and let rest for 30 minutes before rolling.
Heat oil in a saute pan,add the onions and garlic,cook until lightly browned,5-6 minutes.Add the asparagus,salt and chili flakes,saute another 4-5 minutes until asparagus is tender.Turn off the heat.
Heat the Grill or grill pan on high.Knead the dough for few seconds,divide in 8 equal portions.Roll each long and flat,brush some oil ,grill flatbread about 3-4 minutes on each side,until crisp and cooked through.
Top each of the grilled flatbread with the Chili-Garlic Asparagus,fresh herbs and cheese.Slice and serve.
I'm submitting the recipe for Weekend Herb Blogging #227 ,hosted this week by Haalo from Cook (almost) Anything