Ingredients
- 1 T Olive oil + more for drizzling
- 1 lb Cedar Springs Ground Veal
- 4 oz Cremini Mushrooms, finely diced
- ½ tsp Salt
- ½ tsp Black Pepper, freshly cracked (divided)
- ⅓ C White Wine
- 2 Garlic Cloves, minced
- ½ tsp Thyme, dry
- 2 T Heavy Cream
- ½ C Ricotta Cheese
- ¼ C Goat Cheese
- Zest of 1 lemon
- 12 Asparagus Spears, trimmed well.
- 6 Mini Pita Loaves
Recipe Description
This dish came together with a little tapas inspiration. It’s small enough for an appetizer or part of a tapas meal but filling enough to have for lunch. Ricotta and goat cheese combined make magic is what I learned by making this recipe. While the flavors are not traditionally paired together, everything seems to come together perfectly making the tastiest bite with all the textures you could ask for!
Click here to view Full Recipe Directions
