Asparagus and Veggies on Pita Bread
- 150 grams mixed Lettuce (such as lollo bianco, red leaf lettuce, corn salad)
- 4 Plum tomato
- ¼ Cucumber
- 8 Radish
- 400 grams green Asparagus
- 2 tablespoons butter
- 200 grams cream cheese (plain)
- 50 grams Natural yogurt
- 1 tablespoon chopped Shiso sprout
- 1 tablespoon lemon juice
- 4 Pita bread
Rinse lettuce and spin dry. Rinse tomatoes, cucumber and radishes. Cut tomatoes and cucumber into thin slices and radishes into thin strips.
Peel bottom third of asparagus, cut off woody ends and cut asparagus into thin, long strips.
Saute briefly in a pan with melted butter. Remove and cool.
Mix cream cheese with yogurt, herbs and lemon juice. Season with salt and pepper.
Preheat oven to 250°C (approximately 475°F). Toast pita bread briefly once oven has heated up. Remove, cool and cut in half horizontally. Spread both halves with cream cheese mixture and top one half with salad, cucumber and tomato slices and asparagus and radish strips. Place other half on top and serve.