Spring Naan Nachos with Smoky Chipotle Dressing

For the dressing:
Mix together all of the dressing ingredients in a large bowl. Set in the fridge for at least 30 minutes to let the flavors combine.

For the nachos:
Preheat oven to 400 F. Spray a rimmed baking sheet with non-stick cooking spray. Place asparagus sprigs on baking sheet and drizzle with half of the olive oil, salt and pepper. Bake for about 15 minutes or until golden. Remove from oven and set aside. Once slightly cooled, slice each stalk into thirds.

Spray another baking sheet with non-stick cooking spray. Place the naan triangles on baking sheet sheet and drizzle tops with remaining olive oil, salt and pepper. Bake for about 10 minutes or until crisp. Remove from oven.

Top naan with turkey sausage, peas, asparagus, and mozzarella. Put the baking sheet back in the oven for about 10 minute or until the cheese has melted. Remove from oven. Garnish with red onion and smoky chipotle dressing.

Smoky dressing recipe from Food and Wine Magazine.