Summer Vegetable Flatbread

Directions

1. 1
   Preheat the oven to 425° F. Bring a large pot of salted water to a boil.
2. 2
   Place asparagus on a baking sheet (I like to line my sheet with foil). Drizzle olive oil on top and season with salt and pepper. Roast asparagus for 10-15 minutes. You want them to be cooked, but not too floppy. Keep a bit of bite in them. Cut into 2-inch pieces.
3. 3
   While the asparagus is roasting, prepare the corn by removing the husks and any strings. Place the corn in the boiling salted water. When the water comes back to a boil, turn off the heat and cover the pot with a lid. After 3 minutes, remove corn from pot. When corn is cool enough to handle, hold the corn upright and use a knife to remove the kernels.
4. 4
   Place naan in oven (or cook according to package directions). I kept mine in the oven for 3-5 minutes, until the bubbles started to brown and the naan was warm.
5. 5
   Stir champagne vinegar and honey into yogurt until combined. Spoon onto naan evenly. Sprinkle with salt and pepper. Place corn and asparagus on top, and add red pepper flakes. Depending on how large your naan is, you can cut it into pieces or serve as is.