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Roasted asparagus with tomato and ricotta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try delicious roasted asparagus with tomato and ricotta - ready in 25 minutes!
Ingredients:
  • 2 bunches asparagus, trimmed, halved lengthways
  • 250g cherry tomatoes
  • 82.50 ml pitted kalamata olives
  • 3 garlic cloves, thinly sliced
  • 36.40 gm extra virgin olive oil
  • 30.00 ml white balsamic vinegar (see notes)
  • 100g fresh ricotta, crumbled
  • 62.50 ml fresh oregano leaves
Instructions:
  • Preheat oven to 200°C (180°C fan-forced).
  • In a small roasting pan, mix together asparagus, tomatoes, olives, and garlic. Drizzle with oil, sprinkle with salt and pepper, then gently mix. Roast for 12 to 15 minutes until asparagus is tender and tomatoes are starting to soften.
  • Drizzle the mixture with a splash of vinegar, sprinkle generously with creamy ricotta and fragrant oregano. Serve as desired (refer to notes for serving suggestions).

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