Asparagus with labneh, brown butter and burnt lemon

side dish · ⏱ 55 min · 4 portions · 26.0 g carbs / portion · vegetarian · allergens: milk

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
http://flowcooking.food/en-us/recipe/661/asparagus-with-labneh-brown-butter-and-burnt-lemon/