In the middle of some DIY projects and some lovely Dutch weather I stumbled upon an easy summer dinner. I already have an avocado addiction but I also love the classic combination of red wine and beef. I frequently make red wine burgers but sometimes I don’t feel like the whole tah-dah of the burger (or I am missing the buns) so I get creative. This time I ended up having red wine ground beef with avocado and asparagus stuffed pitas. So fresh and easy and summery and delicious. Below is a very very short (more like guidelines instead of recipe) explanation of these pitas
Beef fried off in a skillet with some salt and pepper, I added some garlic and shallots at the end. Once browned a spoon full of flour and let that one brown too before adding some (a glass) of wine and a hand full of thyme sprigs. Then I let it cook out on low heat to reduce so that I didn’t actually have a juicy gravy like sauce but that the ground beef was ” fluffy”.
Avocado and asparagus
Shaved with a vegetable peeler raw asparagus (the first one is a bit of a pain but once I got the hang of focused and deliberate shavings it works well). An avocado chopped into cubish looking pieces a drizzle of olive oil, salt and pepper and some parmesan cheese shavings give it a quick toss. You can also squeeze some lemon juice or you can replace the parmesan with pecorino or some yummy hard goats cheese.
Stuff all of this into a (store-bought) pita. You can find home made pita recipes but since this is a an easy and quick dinner I don’t really think the home made pita process of minimum hour and half timing falls into my definition of quick today…maybe tomorrow.