ricotta asparagus

Blanched Asparagus with Olympus Lemon Pepper Ricotta

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4


  • 2 bunches asparagus, ends off
  • 200 g Olympus Lemon Pepper Baked Ricotta
  • olive oil
  • salt and pepper


  • Blanch asparagus approx 5 minutes in boiling water.
  • Drain.
  • Arrange asparagus on plate. Crumble Olympus ricotta over top and drizzle with olive oil and season.