Name: Fleet’s grilled asparagus with sheep’s-milk labne
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 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

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

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

Asparagus spears, sprinkled with lemon zest and dill, with a mound of labne swirled through with olive oil, on an off-white plate with a gold fork.

Serves 6

Prep

15M

Cook

Total

20M

“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.

Ingredients

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

Method

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.

Josh Lewis

Styling by Lisa Featherby