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Roasted Asparagus With Ricotta & Tomato
A Lambert Produce Recipe

Roasted Asparagus With Ricotta & Tomato Recipe

This easy side is great with any dish!





  • 2 bunches asparagus, trimmed and halved lengthways
  • 250g cherry tomatoes
  • 1/3 cup kalamata olives, pitted
  • 3 garlic cloves, thinly sliced
  • 2 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 100g fresh ricotta, crumbled
  • 1/4 cup fresh oregano leaves


1. Preheat oven to 200°C/180°C fan-forced.

2. In a small roasting pan, combine asparagus, tomatoes, olives, and garlic. Add oil and season with salt and pepper. Toss to combine.

3. Roast for 15 minutes or until asparagus is just tender and tomatoes are just starting to collapse.

4. Drizzle mixture with balsamic vinegar. Top with ricotta and sprinkle over oregano.