Protein Boost | Creamy Bacon Primavera Flatbreads
with Asparagus & Roasted Garlic Ricotta
Cooking time
10 minutes
Servings
2/4
Calories
860 /serving
Power up on proteins! Add bacon to your meal with our Protein Boost option. A classy take on a weeknight classic, these speedy flatbreads ditch the tomato sauce in favour of a creamy white ricotta topping aromatic with roasted garlic. Sautéed asparagus is a tasteful finishing touch, complemented by baby greens dressed to match with white balsamic.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml White balsamic vinegar
- 15g Minced roasted garlic
- 100g Ricotta
- 2 Naan
- ½ Bunch of asparagus
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
56 g
Saturated Fat
16 g
Sodium
1800 mg
Total Carb
69 g
Sugars
8 g
Protein
23 g
Fibre
5 g
Preparation
Sauté the asparagus
- Preheat the oven to broil.
- Remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the asparagus, ⅓ of the garlic, ½ the spices and S&P. Sauté, 3 to 5 min., until tender.
Make the roasted garlic ricotta
- Meanwhile, in a medium bowl, combine the ricotta, ½ the remaining garlic, the remaining spices and S&P.
Make the salad
- In a large bowl, combine the vinegar, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens; toss well.
Assemble & broil the flatbreads
- Arrange the naan on a sheet pan.
- Spread with the roasted garlic ricotta.
- Top with the asparagus and a drizzle of oil.
- Broil, 3 to 5 min., until beginning to brown.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the flatbreads and salad between your plates. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
