Asparagus & Tomato Flatbread with Roasted Red Pepper Crema
with Asiago cheese and arugula
Prep & Cook Time:20-30 min.
Cook Within:7 days
Spice Level:Not Spicy
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
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.)
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meat lovers! If using a protein, cook prior to Step 4. Use a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add protein to flatbread after asparagus and tomatoes.
If using steak strips, separate into a single layer and pat dry. Season all over with 1/4 tsp. salt. Add to hot pan and stir occasionally until no pink remains, 4-6 minutes.
If using Italian sausage, remove from casing. Add to hot pan and break into smaller pieces until no pink remains 4-6 minutes.
If using chicken, pat dry and cut into 1" dice. Season all over with 1/4 tsp. salt. Add to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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.
Prepare the Ingredients
Trim woody ends off asparagus and cut into ½” pieces on an angle.
Cut tomatoes into ¼" slices.
Coarsely chop walnuts.
Make the Red Pepper Crema
In a mixing bowl, combine sour cream, pesto, and a pinch of salt. Set aside.
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.
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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