Spring Asparagus and Goat Cheese Breakfast Flatbreads
Delicious flatbreads topped with fresh asparagus, creamy goat cheese, and a hint of lemon, perfect for a spring breakfast.
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Ingredients
Yields 1 12-inch pizza
- (1 lb) fresh asparagus, trimmed
- (1 tbsp) olive oil
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (4) flatbreads
- (4 oz) goat cheese, crumbled
- (1/2 cups) ricotta cheese
- (1) lemon, zested and juiced
- (1/4 cups) fresh chives, chopped
- (1/4 cups) grated Parmesan cheese
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
On a baking sheet, toss 1 lb fresh asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast in the oven for 15 minutes until tender. Add 2/4 tsp salt.
- 3
While the asparagus is roasting, prepare the flatbreads. Spread 4 oz crumbled goat cheese and 1/2 cup ricotta cheese evenly over the 4 flatbreads.
- 4
Once the asparagus is done, remove it from the oven and let it cool slightly before cutting it into 2-inch pieces. Distribute the asparagus evenly over the flatbreads.
- 5
Sprinkle the flatbreads with the zest of 1 lemon and 1/4 cup chopped fresh chives. Finish with 1/4 cup grated Parmesan cheese on top of each flatbread.
- 6
Place the flatbreads back in the oven and bake for an additional 10 minutes, or until the cheeses are melted and bubbly.
- 7
Remove from the oven, drizzle with the juice of 1 lemon, and let cool for a few minutes before slicing. Serve warm.
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