Add some greens to your next brunch and try this Asparagus with Whipped Ricotta, Lemon Oil and 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
Ingredients:
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
Method:
Place the ricotta, yoghurt and crushed garlic in a blender and blend until smooth. Season with salt and refrigerate until needed.
Cook the asparagus in salted boiling water for 2 minutes, or until al dente. Drain and refresh.
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.
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.
Smart Tip:
Make sure your herbs are patted dry before frying, as they will spit in the hot oil if wet.
