GROUND LAMB WITH ASPARAGUS AND TZAZIKI

1-16 ounce container Greek yogurt, non-fat or 2% 

½ large cucumber, peeled, seeded, and grated with a microplane grater

1 clove garlic, grated with a microplane grater

1 teaspoon zest and 1 tablespoon juice from 1 lime

Kosher salt and freshly ground black pepper

4 pitas

1 1/2 tablespoons olive oil

1 red onion, thinly sliced

1 1/4 pounds ground lamb

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

1 bunch fresh asparagus, trimmed and cut into 1- to 2-inch pieces

½ cup fresh mint, thinly sliced

Feta, crumbled

Several hours before serving, combine the yogurt, cucumber, garlic, and lime juice in a small bowl. Season to taste with salt and pepper. Cover and refrigerate.

Toast the pitas in a dry skillet over medium heat until lightly browned. Set aside on serving plates and cover with a clean dish towel to keep warm.

In the same skillet, heat the oil over medium-high heat until hot. Add the onions and a pinch of salt, cooking until softened, about 3 minutes. Add the cumin, coriander, and cayenne and cook until fragrant, about 30 seconds. Add the lamb and stir until beginning to cook through and is still light pink, about 3 minutes. Add the asparagus, season with salt and pepper and cook until the vegetables are tender-crisp and lamb is completely cooked through, about 2 minutes longer. Season to taste with salt and pepper.

Serve the lamb mixture with pita, tzatziki, chopped mint, and feta.