Chefs' Recipes

Fleet's grilled asparagus with sheep's-milk labne

A fresh sidekick to a roast chicken, or an easy starter on its own.

By Josh Lewis
  • 15 mins preparation
  • 5 mins cooking (plus draining)
  • Serves 6
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"A dish of creamy sheep's-milk yoghurt and asparagus adds freshness to roast chicken, whether served hot, or cold the next day," says Josh Lewis of Fleet. 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


  • 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.