Asparagus & Tomato Flatbread with Roasted Red Pepper Crema

with Asiago cheese and arugula

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Veggie flatbreads can get very exotic with their vegetable choices; here, we're providing you with the familiar. Fresh asparagus and tomatoes, on top of a red pepper-y pesto sauce and sprinkled with Asiago cheese, baked to perfection (by you!) and topped with walnuts. No chayote squash. No kohlrabi or romanesco. (Yes, those are vegetables, not names for characters on certain HBO fantasy shows! Google it.)

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • Info
    2 Naan Flatbreads
  • Info
    3 Tbsp. Roasted Red Pepper Pesto
  • Info
    1 oz. Walnut Halves
  • ½ oz. Baby Arugula
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    2 oz. Sour Cream
  • 5 oz. Asparagus

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    664
  • Carbohydrates
    71g
  • Fat
    35g
  • Protein
    22g
  • Sodium
    1432mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Bake the Flatbreads

    Place flatbreads directly on oven rack in hot oven and bake until edges are brown and crisp, 12-14 minutes. While flatbreads bake, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim woody ends off asparagus and cut into ½” pieces on an angle. Cut tomatoes into ¼" slices. Coarsely chop walnuts.

  • 3

    Make the Red Pepper Crema

    In a mixing bowl, combine sour cream, pesto, and a pinch of salt. Set aside.

  • 4

    Cook the Asparagus

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus to hot pan and stir occasionally until tender but still crisp, 4-5 minutes. Remove from burner and season with a pinch of salt and pepper.

  • 5

    Assemble Flatbreads and Finish Dish

    Place flatbreads on a clean work surface. Spread red prepper crema evenly over flatbreads. Top with asparagus and tomatoes. Plate dish as pictured on front of card, garnishing flatbreads with walnuts, Asiago, and arugula. Bon appétit!

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