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
Dressing
Asparagus
To serve
How it's done
Labneh
Stir the salt into the yoghurt, pour the yoghurt 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.
Dressing
Mix the vinegar, oil and harissa in a small bowl, season with salt, set aside.
Asparagus
Heat the oil in a non-stick frying pan. Add the asparagus in batches, stir fry for approx. 5 mins. Remove, season.
To serve
Serve the labneh on a platter. Arrange the asparagus on top, drizzle with the reserved dressing. Sprinkle with the seeds and fleur de sel.
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