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Preheat oven to 350 degrees F. Heat a medium-sized sauté pan to medium-high heat. Add Fustini’s Single Varietal olive oil and onions and begin to caramelize onions, careful not to stir too often. Once caramelized add Fustini’s Iron Fish Honey vinegar and reduce heat to slow and reduce the mixture until thickened.
In a small sauté pan, under medium heat, add Fustini’s Tuscan Herb oil. Add chopped asparagus and begin par-cook. Once slightly cooked, remove asparagus from heat and begin assembling flatbread.
To assemble flatbread, lightly brush naan bread lightly with Fustini’s Olive Oil. Add caramelized onions, asparagus, and fresh goat cheese on top. Back in oven until naan bread is crisp and goat cheese has melted.
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