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Asparagus with labneh, brown butter and burnt lemon

Tender asparagus with silky labneh, glossy brown butter, and thyme.
Burnt lemon adds a sweet-smoky snap that wakes everything up.
Warm, creamy, bright, and fancy enough for any weeknight.

side dish ⏱ 55 min 510 kcal / portion 26.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Asparagus with labneh, brown butter and burnt lemon
v9 · rb0e705f985 20260727Z1751 2 pieces thyme 1 tsp brown sugar salt to taste 650 g greek-style yoghurt 1 piece garlic clove 2 pieces lemon tea towel to taste 🌀 mix the yoghurt with 0.5 tsp salt 🔪 line a sieve with a piece of cheesecloth or a clean tea towel and encase the yoghurt ⏳ refrigerate the labneh overnight 🌀 discard the whey and transfer the labneh; mix in the crushed garlic 🔥 preheat the oven to 220°C 🔪 peel the lemons into strips and reserve 2 strips 🔥 ⏱ 9-12 min bake the lemon strips on a parchment-lined baking tray until dry and mostly blackened; then grind and sieve 🔥 reset the oven to a high grill setting julienne the reserved lemon strips very finely 🍳 ⏱ 8-10 min grill the asparagus with olive oil, 0.75 tsp salt, and black pepper on a foil-lined baking tray until tender and browned 🍳 ⏱ 3-4 min melt and brown the butter; add thyme sprigs; stir in brown sugar, 0.75 tsp burnt lemon powder, and 0.125 tsp salt ⏳ ⏱ 5 min cool the browned butter 🔪 segment one lemon, chop segments, and add lemon juice and segments to the browned butter 🍽 segment the labneh platter assembly by spreading labneh and topping with asparagus pour the browned butter over the asparagus 🍽 scatter the picked thyme over the dish 🍽 sprinkle the remaining burnt lemon powder and the lemon strips over the top Asparagus with labneh, brown butter and burnt lemon 70 g butter 1 tsp thyme 1.35 kg asparagus 3 tbsp olive oil black pepper to taste garlic clove butter, thyme 0.1 pieces thyme ¾ tsp brown sugar asparagus, olive oil, black pepper ¼ tsp remainder 0.750 burnt lemon powder 0.250 burnt lemon powder remainder 1.9 pieces thyme
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Preparation steps

  1. mix the yoghurt with 0.5 tsp salt
  2. line a sieve with a piece of cheesecloth or a clean tea towel and encase the yoghurt
  3. refrigerate the labneh overnight
  4. discard the whey and transfer the labneh; mix in the crushed garlic
  5. preheat the oven to 220°C
  6. peel the lemons into strips and reserve 2 strips
  7. bake the lemon strips on a parchment-lined baking tray for 9-12 min until dry and mostly blackened; then grind and sieve
  8. reset the oven to a high grill setting
  9. julienne the reserved lemon strips very finely
  10. grill the asparagus with olive oil, 0.75 tsp salt, and black pepper on a foil-lined baking tray for 8-10 min until tender and browned
  11. melt and brown the butter for 3-4 min; add thyme sprigs; stir in brown sugar, 0.75 tsp burnt lemon powder, and 0.125 tsp salt
  12. cool the browned butter for about 5 min
  13. segment one lemon, chop segments, and add lemon juice and segments to the browned butter
  14. segment the labneh platter assembly by spreading labneh and topping with asparagus
  15. pour the browned butter over the asparagus
  16. scatter the picked thyme over the dish
  17. sprinkle the remaining burnt lemon powder and the lemon strips over the top

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