Asparagus Naan

Sunday was leftover day at our house, as it usually is. The night before we had enjoyed a great Indian meal with family (plus a game of Cards Against Humanity, which if you haven't tried yet, you really should because it is hilarious). The Indian meal left us with a few pieces of naan bread leftover and I hate to see that awesome stuff go to waste, so I made a super easy appetizer with it - a recipe I learned from my friend Dayna.

Her original recipe is slightly different, so I will give you both versions below. The photo above is the one made with naan and tzatziki, whereas hers uses pita bread and sour cream.

The next time someone calls you up last minute to invite you for dinner, and you really want to bring something but you don't have much time, this is what you should make. Trust me.

Ingredients

Dayna's Version

whole wheat pita bread
asparagus, ends removed
olive oil
onions, sliced thin
oil to sauté the onions in
sour cream
onion soup mix
freshly grated parmigiano reggiano cheese

My Adaptation

naan (2 whole pieces, or 4 halves)
asparagus, ends removed
1 large clove of garlic, crushed
lemon juice (juice of 1/2 lemon)
onions, sliced thin
camelina oil (http://www.omegamaidenoils.com/about-camelina-oil.html)
tzatziki

For Dayna's version, here is what I usually do:

Slice the onions thinly. Heat the oil in a pan and toss the onions in with some salt and pepper. Caramelize the onions on low heat (takes about 15 - 20 minutes).

In the meantime while the onions are cooking, remove the ends from the asparagus and toss with olive oil, salt and pepper. Grill in the oven under broil (500 degrees F) for about 5 minutes. Remove and let cool, then chop into 1 inch pieces.

Reduce heat to 350 degrees F and bake the pita in the oven for a couple of minutes. Remove.

Mix some sour cream with a few tbsps onion soup mix.

Lay the asparagus across the pita, add some of the onions. Sprinkle some freshly grated parmigiano reggiano cheese on top and toss back into the oven for a couple of minutes.

Remove from the oven and add dollops of the sour cream mixture on top.

Slice into wedges and serve warm.


For My Sunday Night Leftover version yesterday, here is what I did:

Slice the onions thinly. Heat 1 - 2 tbsp of camelina oil in a pan and toss the onions in with some salt and pepper. Caramelize the onions on low heat (takes about 15 - 20 minutes).

In the meantime while the onions are cooking, remove the ends from the asparagus and toss with olive oil, garlic, lemon juice, salt and pepper. Grill in the oven under broil (500 degrees F) for about 5 minutes. Remove and let cool, then chop into 1 inch pieces.

Reduce heat to 350 degrees F.

Lay the asparagus across the naan, add some of the onions. Put into the 350 degree oven for less than 5 minutes.

Remove from the oven and add dollops of the tzatziki on top.

Slice into wedges and serve warm.

Additions

toasted pine nuts
zucchini sliced thinly and sautéed with the onions
red peppers
toasted slivered almonds