Asparagus Flat Bread with Lemon Sauce
Simple, quick and a delicious lunch or brunch option that celebrates the delicious spring vegetable of asparagus!
Equipment
- 1 Sheet Pan
- Parchment Paper
Ingredients
- 1 lb Asparagus woody end trimmed
- ½ cup White or baby Bella sliced
- ¾ cup Parmesan Shreds sub with vegan cheese for vegan version
- 1 Lavash Bread
- 3 tablespoon Avocado Oil
- Salt to taste
- Pepper to taste
Cashew Lemon Sauce
- ½ cup Raw Cashews
- ½ teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
- ½ teaspoon Garlic Powder
- Salt to taste
Instructions
Cashew Lemon sauce
- Soak the cashews in hot water for a couple hours.
- Add these cashews to the blender with a little bit of the same water along with the rest of the ingredients and blend in a high speed blender. Add more water if the sauce is too thick. Keep aside.
Flatbread instructions
- Heat oven to 375 deg F. Place the asparagus in a lined sheet pan. Spray or add some oil, salt, pepper and mix well. Roast in oven for 15 minutes until the asparagus is nicely roasted and keep aside. Reduce the oven heat to 350 Deg F
- Mix the mushrooms with some oil, salt and pepper.
- Place the lavash/ flatbread on the sheet pan. Top with parmesan cheese. Now assemble the asparagus and mushrooms. Add the remaining parmesan cheese.
- Place in oven for 5 minutes or until the edges of the flatbread are lightly browned and crispy.
- Serve hot topped with the cashew lemon sauce.