Baked Herbed Labneh With Asparagus
BAKED HERBED LABNEH WITH ASPARAGUS
500g Greek Yogurt (Full Fat)
2 tbsp Olive Oil (plus extra for drizzling)
1 Lemon, Zest & Juice
1 tsp Dried Peppermint
1 tsp Dried Oregano
1 tsp Sea Salt
½ tsp Cracked Black Pepper
1 Clove Garlic, crushed
1 Bunch Asparagus
Chill Flakes / Paprika, a sprinkle to taste
Maple Syrup/ Honey, to drizzle
1. Start this the day before you want to eat. Spoon the yogurt into a piece of muslin and gather into a ball. Attach this with an elastic band to the handle of a wooden spoon and suspend over a bowl so that it doesn’t touch the bottom. Place in the fridge and allow to drain overnight.
2. The next day, remove from the muslin and place in a bowl. It should be nice and thick and you should have Whey gathered in the bowl. Save the whey to use in other recipes. Preheat the oven 180C
3. Mix in the lemon zest, herbs, garlic, salt, pepper and olive oil and spoon into an oven proof bowl. Gently press the asparagus into the top, drizzle with a little extra oil and bake for 30-35 minutes.
4. Once done, sprinkle over a few chilli flakes and a drizzle of maple/ honey. Enjoy with bread to dip in.