ricotta asparagus

Blanched Asparagus with Olympus Lemon Pepper Ricotta

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

Ingredients
  

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

Instructions
 

  • 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.