Shaved Asparagus & Herbed Cheese Flatbread with Wild Patagonian Red Shrimp

This is perfect for book club or “The Bachelor” party nights! The creamy herbed cheese pairs deliciously with in-season asparagus, and the shrimp add the perfect touch. Inspire by Tasty Kitchen. Serves about 4.


  • 1 large piece of naan
  • 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
  • 1 Tbsp butter
  • 8 to 10 wild Patagonian red shrimp
  • Salt and pepper, to taste
  • 4 oz. fresh mozzarella, sliced
  • Half a bunch of fresh, local asparagus, ends trimmed, stalks shaved into strips with a vegetable peeler
  • About 2.5 oz a spreadable, herbed cheese, such as Boursin garlic & fine herbs or Nicasio Valley Foggy Morning with garlic & basil

Directions: Preheat oven to 450°F.

Heat a large skillet over medium-high heat. Toast the naan bread for about 1 to 2 minutes a side so it’s lightly toasted. Set aside.

To the same skillet, add the olive oil and butter over medium-high heat. Season the shrimp with salt and pepper and add to the hot skillet. Cook for about 1 min a side, flipping once; remove to a plate (shrimp will finish cooking in the oven).

Add sliced mozzarella to the flat bread in a single layer. Add the shaved asparagus and then the shrimp. Dot the top generously with the herbed cheese.

Bake the flatbread on a rimmed baking sheet for 8 to 10 minutes or until the cheese is melty and lightly toasted. Allow to rest about 3 minutes then slice into 8 to 10 pieces.

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