Asparagus with Whipped Ricotta, Lemon Oil & Crispy Herbs Recipe

By Recipe by Jessica Brook & Photography by Chris Court

Asparagus with Whipped Ricotta, Lemon Oil & Crispy Herbs Recipe

Add some greens to your next brunch and try this Asparagus with Whipped Ricotta, Lemon Oil & Crispy Herbs Recipe. This Greek inspired dish celebrates delicious in-season produce, fresh herbs and the simple flavours of ricotta. 

Asparagus with Whipped Ricotta, Lemon Oil & Crispy Herbs Recipe

Serves 8

  • 11⁄2 cups ricotta
  • 1⁄2 cup Greek-style yoghurt
  • 1 small garlic clove, crushed
  • 2 bunches baby asparagus, trimmed
  • 1⁄4 cup lemon-flavoured extra-virgin olive oil
  • 2 garlic cloves, extra, thinly sliced
  • 1⁄4 cup oregano sprigs
  • 1⁄4 cup small parsley leaves

 

How to make this Asparagus with Whipped Ricotta, Lemon Oil & Crispy Herbs Recipe:

1. Place the ricotta, yoghurt and crushed garlic in a blender and blend until smooth. Season with salt and refrigerate until needed.

2. Cook the asparagus in salted boiling water for 2 minutes, or until al dente. Drain and refresh.

3. Heat the oil in a small frying pan over high heat. Add the sliced garlic and cook for 30 seconds, or until crisp. Remove with a slotted spoon and set aside. In batches, add the oregano sprigs and parsley leaves and cook for 30 seconds, or until crisp.

4. To serve, spoon the ricotta onto a serving plate. Top with the asparagus, crispy garlic and herbs, and drizzle with the oil from the pan.

 

TIP: Make sure your herbs are patted dry before frying, as they will spit in the hot oil if wet.

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