6 SERVINGS 10 MINUTE PREP TIME 25 MINUTE COOK TIME
1 Tablespoon olive oil + more for drizzling
1 pound Cedar Springs Veal, ground
4 ounce Cremini Mushrooms, finely diced
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly cracked
1/3 cup white wine
2 garlic cloves, minced
1/2 teaspoon thyme, dry
2 Tablespoon heavy cream
1/2 cup ricotta cheese
1/4 cup goat cheese
Zest of 1 lemon
12 Asparagus spears, trimmed
6 mini pita loaves
Recipe and image provided by Christine Hadden of Foody Schmoody.