Categories: Sandwiches

Ingredients

• 5 asparagus spears, trimmed
• 2 4-inch pieces lavash (or other flatbread)
• 2 tbsp. shredded mozzarella
• 1 tbsp. finely crumbled feta
• 1/4 tsp za'atar, plus more for topping
• A few thin slices red onion

Directions

1. Cook asparagus in salted boiling water until crisp-tender, 2 to 3 minutes. Drain and pat dry. Top one piece of lavash with the asparagus, mozzarella, feta, za’atar, red onion and the other piece of lavash. Brown in butter in a nonstick skillet over medium heat until crisp, about 2 minutes per side. Sprinkle with more za’atar.

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