Citrus-roasted asparagus with herb labneh + Dijon chilli-caper dressing
Roasting asparagus in citrus zest/juice is my absolute favourite way to prepare it. The method could not be simpler, and ensures that the asparagus is tender but retains its shape and green flavour. I find asparagus pairs well with clean flavours, and here it blends deliciously with creamy yoghurt, bright herbs, and a little punch from Dijon and capers.
Top Tip - I love adding a little heat, which the green chilli brings to the dressing here, but feel free to leave this out if desired. Also be sure to save the woody asparagus ends and through them into your next soup.
hands-on time
15 minutes
25 minutes (plus overnight for labneh)
total time
4-6 as a side
serves
Ingredients
Citrus-roasted asparagus
500g asparagus, woody ends trimmed (save these for the soup below!)
finely grated zest and juice of ½ orange
finely grated zest and juice of ½ lemon
2 tbsp olive oil
Herb labneh
500g full-fat Greek yoghurt or Greek-style coconut yoghurt (if vegan)
½ tsp sea salt
finely grated zest of 1 lemon
1 large handful soft herbs (e.g. flat-leaf parsley, mint, basil), finely chopped
1 tbsp olive oil
1 tbsp tahini
Dijon chilli-caper dressing
1 tbsp capers, finely chopped
½ or 1 green chilli (based on heat preference), finely chopped
2 cloves garlic, finely grated
1 large handful flat-leaf parsley leaves, finely chopped, plus extra to serve
1 tbsp Dijon mustard
freshly squeezed juice of ½ lemon
freshly squeezed juice of ½ orange
30ml olive oil
¼ tsp sea salt
Method
Prepare the labneh the day prior. Place the yoghurt and sea salt in a bowl and mix to combine. Line a sieve with doubled cheesecloth and set over a bowl. Pour the salted yoghurt into the cheesecloth, fold the corners over to cover and place a gentle weight on top (e.g. a mug or block of butter). Place in the refrigerator for 24 hours (or up to 3 days) to allow some liquid to strain from the yoghurt.
Preheat the oven to 160°C fan-forced (or 180°C conventional).
For the citrus-roasted asparagus, place the asparagus in a single layer in a large roasting dish. Sprinkle with the orange and lemon zest, squeeze over the orange and lemon juice, and drizzle with the olive oil. Roast for 15 minutes until the asparagus is just tender.
For the dressing, place all ingredients in a bowl and mix to combine; set aside.
To finish the labneh, when ready to serve, bring the corners of the cheesecloth together and twist to squeeze out any extra liquid. Transfer the thickened yoghurt to a bowl and add the lemon zest, chopped herbs, olive oil and tahini. Mix until a relatively smooth, herb-flecked labneh is reached.
To serve, spoon the labneh onto the base of a serving platter and spread out with the back of a spoon. Arrange the asparagus on top of the labneh, and drizzle with any of the remaining roasting liquid. Spoon the dressing over the asparagus and finish with some extra chopped parsley.