Asparagus with labneh, brown butter and burnt lemon | Ottolenghi 20

We're celebrating 20 years of Ottolenghi and so we're focusing each week on a key Ottolenghi ingredient that we use, love and want you to try. This episode is all about Labneh!

Labneh is simply a strained yoghurt. It keeps its acidity from the yoghurt but as most of the whey is removed, the result is a creamy, concentrated yoghurt that is a perfect addition to sweet bakes (labneh cheesecake anyone?), to dollop on top of shakshuka and as a base, as Katja's showing this week, for roasted veggies.

It's incredibly simple to make. Yoghurt is placed inside a kitchen towel or a cheesecloth. Put in a sieve over a bowl to catch the whey and leave in the fridge overnight. Done!

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Chapters:
0:02 All about labneh
1:44 Make the labneh
3:10 Make the burnt lemon
6:36 Grill the asparagus
7:50 Make the brown butter
10:08 Plate and serve

Asparagus with labneh, brown butter and burnt lemon recipe: https://bit.ly/42klASS

Ottolenghi 20 - behind the scenes, recipes and products: http://bit.ly/403MptI
See our platters and homeware: https://bit.ly/3EhkwV1

Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Don Nelson