In a bowl stir together ricotta, goat cheese and lemon zest and ¼ teaspoon black pepper. Set aside.

Heat 1 T oil in skillet over medium/high heat. Add veal. Cook until no longer pink. Add mushrooms to the pan and season with salt and pepper. Cook, stirring occasionally, 3-4 minutes, just until mushrooms are soft. Remove veal/mushroom mixture from pan and set aside on a plate/bowl.

Return pan back to heat. Add garlic to pan and cook 1 minute. Pour wine into pan. Stir well to deglaze the pan. Cook a few minutes until wine is reduced by about half.

Return veal/mushroom mixture back to pan. Stir in heavy cream and continue to cook 2-3 more minutes.

Meanwhile, drizzle pitas with olive oil and place on a preheated grill pan for 2-3 minutes, flipping once, just to warm (this can also be done in oven if grill pan is not available).

Add asparagus to grill pan for 2-3 minutes (or roast in oven 5 minutes).

On each pita smear enough ricotta mixture to coat (about 2 -3 T give or take). Spoon some of the veal mixture over that and top with two speas of asparagus.

Enjoy !