Roasted Asparagus with Burrata (Printable)

Light flatbreads with roasted asparagus, burrata, lemon zest and basil—perfect for spring gatherings.

# What You'll Need:

→ Flatbread Base

01 - 2 store-bought flatbreads or naan (8-inch each)
02 - 1 tablespoon olive oil

→ Vegetables

03 - about 7 ounces fresh asparagus, trimmed and cut into 1- to 2-inch pieces
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon cracked black pepper

→ Cheese

07 - 7 ounces burrata cheese

→ Flavor Boosters

08 - zest from 1 lemon
09 - 1 tablespoon fresh lemon juice
10 - 2 tablespoons fresh basil leaves, torn
11 - 1 teaspoon chili flakes (optional)

# How-To:

01 - Set the oven to 425°F and line a rimmed baking sheet with parchment paper.
02 - In a bowl, toss the asparagus pieces with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper until evenly coated.
03 - Spread the asparagus in a single layer on the prepared baking sheet and roast for 10 to 12 minutes, until just tender and lightly charred; remove from the oven and keep warm.
04 - Brush each flatbread lightly with 1 tablespoon olive oil and place on a separate tray or directly on the oven rack; bake for 4 to 6 minutes until edges begin to crisp and the surface is warmed through.
05 - Remove flatbreads from the oven, gently press the burrata onto each flatbread so it loosens and spreads but does not completely cover the surface.
06 - Arrange the roasted asparagus evenly over the burrata, drizzle with 1 tablespoon lemon juice, scatter lemon zest and torn basil leaves, and sprinkle chili flakes if using. Slice and serve immediately while warm.

# Expert Advice:

01 -
  • The way the burrata melts with the lemon zest feels like a secret restaurant touch you made yourself.
  • You can prep everything ahead and then just assemble in moments whenever friends arrive.
02 -
  • If you roast the asparagus too long, it’ll turn limp instead of staying snappy—twelve minutes really is the sweet spot.
  • Letting the burrata sit at room temp for twenty minutes makes it so much easier to spread—cold cheese just won’t melt into the bread.
03 -
  • Use parchment every time—avoids sticky disasters and makes cleanup effortless.
  • Hand-tear the basil for maximum flavor instead of chopping, as it bruises less and releases more aroma.
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