Directions

1. In a bowl stir together ricotta, goat cheese and lemon zest and 1/4 teaspoon black pepper. Set aside.
2. Heat 1 Tablespoon of oil in skillet over medium/high heat. Add ground veal to pan. Cook until no longer pink. Add mushrooms to the pan and season with salt and pepper. Cook, stirring occasionally (about 3-4 minutes) just until mushrooms are soft. Remove veal/mushroom mixture from pan and set aside on a plate/bowl.
3. Return pan back to heat. Add garlic to pan and cook for 1 minute. Pour wine into pan. Stir well to deglaze the pan. Cook a few minutes until wine is reduced by about half.
4. Return veal/mushroom mixture back to pan. Stir in heavy cream and continue to cook 2-3 more minutes.
5. Meanwhile, drizzle pitas with olive oil and place on a preheated grill pan for 2-3 minutes, flipping once, just to warm (this can also be done in oven if grill pan is not available).
6. Add asparagus to grill pan for 2-3 minutes (or roast in oven 5 minutes).
7. On each pita smear enough ricotta mixture to coat (about 2 -3 Tablespoon give or take).
8. Spoon some of the veal mixture over that and top with two spears of asparagus. Enjoy!