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!
Insta handles
@katjatausig
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: bit.ly/42klASS
Ottolenghi 20 - behind the scenes, recipes and products: bit.ly/403MptI
See our platters and homeware: bit.ly/3EhkwV1
Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Don Nelson

[@virginiaf.5764]

I use labneh and whey in both savory and sweet baking. Makes tender pancakes too. My Lebanese mother used the whey from her homemade yogurt as a facial. I remember her patting it on our faces.

[@MPaulCezanne]

One of my fav ingredients. Also loved your potatoes with green sauce. Thanks Katja!

[@Ozzie-in-CT]

I learn about radically new preparations for ingredients here all the time. Burnt lemon! Go figure! I gotta try this soon

[@knbKaren]

I only discovered labneh about a year ago and absolutely love it. Now I know I can make it myself! Also, burnt lemon? Who knew? Asparagus coming into season here, (Canada), so this is on my list. Thanks.

[@maroramos23]

really want to try this brown butter and burnt lemon mix in labneh!

[@user-kc4vw4rp7c]

Looks lovely , would this work with other veg do you think?

[@chalminann7746]

Thank you once again for a great “cooking course”….keep them coming, 🙏! Quick question, can you use any kind of yogurt? Thanks in advance for your answer

[@Ottolenghi]

Any kind of dairy yoghurt. We haven't tested non-dairy ones.

[@msincognito5788]

Love Labneh! What kind of countertop oven is this?

[@lelaknox]

Whqt kind of knife is being used to cut out the lemon wedges? Also, this looks amazing!

[@rachelstark2391]

Looks like one of Wusthof's "Basic" knife line.

[@teriyakitaki]

2:40 when putting the labneh into the bowl, was that the bowl that had the whey in it and so you’ve added it to the whey? Or is that without whey in the bowl? Thank you :)

[@Ottolenghi]

The bowl is without they whey

[@pankajevandutta4226]

Amazing, can I substitute Noor’s Persian black lime powder here.?

[@Ottolenghi]

Very different but could work. Let us know!

[@rachelstark2391]

Could you make the butter mixture ahead of time, leaving out the fresh lemon segments?

[@Ottolenghi]

Absolutely!

[@rachelstark2391]

@@Ottolenghi Excellent, ty. Cheers

[@yanafelani]

all that work for asparagus?

[@cypherknot]

Wasting the lemon juice bothered me a lot.