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.
Leaving oven on, 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 15-18 minutes or until golden brown. Serve immediately topped with fresh herbs if desired.
Notes
Substitute whatever vegetable you have on hand, or like: tomatoes, mushrooms, zucchini, summer squash, bell peppers, broccoli, etc.
You could substitute another kind of cheese for the sharp provolone, such as mozzarella, cheddar, etc.