Recipe by Chef Jonathan Bardzik
Bright, complex, fresh and deeply satisfying, warm pitas topped with asparagus, marinade olives, salty feta and the peppery balance of radish microgreens is the perfect spring lunch or light dinner.
4 small pita, about 6” wide
½ cup marinated olives
2 tbs olive oil
2 cloves garlic, minced
1/2 lb asparagus, ends removed and cut in 1” pieces
1 cup radish microgreens
½ cup crumbled feta
1) Warm pita: On gas stove over medium-low heat about one minute per side. Then place in a plastic bag to steam and soften. In oven, wrap in foil and bake for 10 minutes at 350°F.
2) Squeeze olives between your fingers to remove pits
3) Cook asparagus: Warm oil in a 12” skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add asparagus and cook, stirring occasionally, until bright green and crisp tender, about 5 minutes. Add olives, toss to combine and warm through, about 1 minute longer. Season to taste with salt, pepper and a splash of lemon juice.
4) To serve, top each warm pita with about ¼ cup radish microgreens, ¼ of the asparagus mixture and 2 tbs of crumbled feta.
TIP: Want some meat in your wrap? Marinate chicken or shrimp in lemon juice and dill then sauté or grill and toss with cooked asparagus.