Ingredients
- 2 cups chopped (bite-sized) asparagus
- 1 teaspoon olive oil
- 1 cup cottage cheese, low-fat
- 1/2 teaspoon pepper, plus extra for asparagus
- 1/4 teaspoon salt, plus extra for asparagus
- 1 1/3 cups cheese, grated sharp Provolone - divided
- 2 tablespoons finely chopped herbs, parsley, basil, chives or dill recommended
- 3 medium-sized thin whole wheat pitas
Nutrition Information
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 425° F.
Toss asparagus with olive oil on a parchment-lined baking sheet. Season with salt and pepper. Roast asparagus in preheated oven for 5 minutes.
Meanwhile, place cottage cheese in a blender and blend until smooth. Pour or scrape using a rubber spatula into a medium-sized bowl. Stir in salt, pepper, 1 cup of Provolone, and herbs. Stir until all ingredients are combined. Taste and add salt, if desired.
Remove asparagus from baking sheet and set aside. On a new piece of parchment paper, lay out the pitas.
Divide cottage cheese mixture evenly between 3 pitas. Spread almost to the edges, leaving about a half-inch border of pita.
Sprinkle asparagus over the cheese mixture. Top with remaining 1/3 cup of Provolone.
Bake at 425° F for 15 to 18 minutes or until golden brown. Serve immediately topped with fresh herbs if desired.