Blanched Asparagus with Olympus Lemon Pepper Ricotta
- 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.
- Arrange asparagus on plate. Crumble Olympus ricotta over top and drizzle with olive oil and season.