Pita Flatbread with Asparagus and Herbed Cottage Cheese

1 cup Shamrock Farms Lowfat Cottage Cheese
2 cups chopped (bite-sized) asparagus
1 teaspoon olive oil
1/2 teaspoon pepper, plus a sprinkle extra for asparagus
1/4 teaspoon salt (more to taste if desired), plus a sprinkle extra for asparagus
1 and 1/3 cup grated sharp provolone, divided
2 tablespoons finely chopped herbs (recommend a combination of parsley, basil, chives, or dill) - additional for garnish if desired.
3 medium-sized thin whole wheat pitas (2-ounces each)

Preheat oven to 425 degrees Fahrenheit.
Toss asparagus with olive oil on a parchment-lined baking sheet. Season with salt and pepper. Roast asparagus in preheated oven for five 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 degrees Fahrenheit for 15-18 minutes or until golden brown. Serve immediately topped with fresh herbs if desired.

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