Asparagus with Roasted Pistachios and Labneh
Andrew NapierLabneh and asparagus are a natural spring pairing. The fresh, vegetable flavor of the asparagus is the perfect foil to the rich, cooling labneh. A drizzle of lemon-infused brown butter, lemon zest, and chopped pistachios add plenty of texture and brightness.
Ingredients
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1lb asparagus, woody ends peeled and trimmed
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1 tbsp extra-virgin olive oil
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2 tbsps butter
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1 sprig of thyme, plus ½ tsp thyme leaves
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½ tsp maple syrup
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Salt and pepper, to taste
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1½ cups Labneh or very thick Greek yogurt
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1 garlic clove, peeled and crushed
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1 lemon
- ½ cup roasted, salted shelled pistachios, finely chopped
Preparation
- Whisk the garlic into the labneh and set aside. Preheat the oven to 425°F.
- Spread the asparagus in an even layer on a baking sheet. Drizzle with the olive oil and season with salt and pepper, to taste. Toss to coat. Bake for 10-15 minutes, or until golden and tender.
- As the asparagus bakes, melt the butter in a small saucepan over medium heat. Cook slowly, stirring from time to time, for at least 5 minutes. The butter should begin to brown and smell aromatic. Stir in the thyme sprigs, the brown sugar, and a pinch of salt. Remove from the heat.
- Zest and juice the lemons, reserving about 1½ tsp of juice. Stir the lemon juice into the butter mixture.
- To serve, spread the labneh over a serving dish. Follow with the asparagus and drizzle the browned lemon butter over top. Garnish with the thyme leaves, lemon zest, and the pistachios.
