1
Remove the woody ends of the asparagus and sauté them in a pan with olive oil, salt, and pepper. Cook until they develop slight charred spots.
2
In a food processor, combine pistachios, garlic, Parmesan cheese, and basil to make a smooth pesto.
3
In a bowl, mix the yogurt and goat cheese together. Season with salt and black pepper.
4
Bake the naan according to the package instructions.
5
Spread the yogurt-goat cheese mixture over the naan. Top with asparagus, dollops of pesto, a squeeze of lemon juice, and garnish with microgreens.
