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 herbsI 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.