Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Labneh
Asparagus and potatoes
Serve
How it's done
Labneh
Mix the yoghurt with all the other ingredients up to and including the salt, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.
Asparagus and potatoes
Spread the asparagus and potatoes on a baking tray lined with baking paper. Drizzle with oil, season, mix.
Bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C.
Serve
Spread the labneh on a platter, top with the asparagus and potatoes. Combine the oil, cardamom, lemon zest and juice, drizzle over the dish.
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