12

Asparagus with sheep’s-milk labne

SERVES 6 // PREP TIME 15 MINS // COOK 5 MINS(PLUS DRAINING)

“A dish of creamy sheep’s-milk yoghurt and asparagus adds
freshness to roast chicken, whether served hot, or cold the next
day,” says Lewis. Begin this recipe a day ahead to drain the yoghurt.

250 gm sheep’s-milk yoghurt
340 gm (about 2 bunches)
asparagus, trimmed
50 ml olive oil
Extra-virgin olive oil,
for drizzling
¼ cup dill sprigs
Peeled zest of 1 lemon, cut
into julienne and blanched
(see cook’s notes p126)

1 Drain yoghurt in a sieve lined
with muslin set over a bowl in
the fridge (overnight).

2 Preheat a barbecue

(preferably charcoal) to high.

Blanch asparagus (1 minute;

see cook’s notes p126), refresh,

and drain well. Lightly brush

asparagus with olive oil, season

with a little salt and grill, turning

until lightly charred (1-2 minutes).

3 Spoon labne onto a plate

and drizzle with extra-virgin

olive oil. Lay asparagus beside

labne, scatter with dill and

lemon zest, season to taste,

and serve.➤

Roast chicken with

preserved lemon

and herbs

I love the food and tradition that

surrounds Christmas, but Christmas

should also be about simplicity

and ease. That way you’re free

to pour the Champagne.