I do not know what inspired this recipe, but I can only assume it came from something divine. It was like I was in a trance. I wanted something green. I wanted something…a sandwich? Not quite? But like a sandwich. And twenty minutes later I was in the grocery store buying all of the ingredients for this magical pita.
So this is why it was divine inspiration. I didn’t have a single ingredient, which is usually a deterrent for making something. I have never in my life bought pita. I don’t really like it. Even in this sandwich, the bread was just a means to hold the filling together. And this recipe calls for shaved asparagus. I have never shaved asparagus. Do you think I’m that fancy?
Right, so I cheated. I threw some asparagus in my food processor. But in my defense, I think my veggie peeler is on its way out.
prep time: 5 minutes (longer if you hand shred your asparagus)
cook time: 8 minutes
– 1/2 tbsp. butter
-1 pita, cut in half
-10 stalks of thin asparagus
-1 green onion
-1 cup raw spinach
-2 slices muenster cheese
-Heat a skillet on medium heat and melt the butter.
-Shred your asparagus using a food processor or a vegetable peeler.
-Chop your green onion
-In a small bowl, mix the shredded asparagus, green onion, and spinach until it’s combined.
-Spread a small amount of mayonnaise into your pita.
-Line the inside of your pita with the muenster cheese.
-Stuff your pita with the green mixture. It might overflow, but it will cook down.
-Place pita in the pan and press down with your spatula. Cook until both sides are golden brown. I kept them on each side for about two minutes, then flipped them back for another two minutes on each side.
Now what am I going to do with the rest of this pita?