During this short, delicious asparagus season every spring, there’s almost no end to the ways to enjoy the bounty.  Some celebrate every meal with an asparagus course!  This recipe may be both the shortest, and the longest prep for that course.  The soft bed of labneh starts the day before.  Labneh—that tangy, salty, soft yogurt cheese from Mid-East cuisine.  Five-minute, 2 ingredient prep, and it makes itself in 24 hours.  Then the asparagus is quickly oven roasted, add a few drops of spiced oil—the asparagus course.


  • 2 cups full fat Greek style yogurt
  • 1 tsp sea salt

Mix well.  Wrap tightly in one thickness of cheesecloth—bring corners together at top and tie with string.  Suspend cheese on wooden spoon handle set over tall plastic container, and let strain for 24 hours in fridge,

Spiced Oil

  • A few pinches of some or all: chili powder, cumin, paprika, chipotle powder and cayenne (to taste) in small ramekin.  Add 1 scant tsp of olive oil, mix well and heat in microwave for 15 seconds.  Reserve until needed.

Wash and dry asparagus.  Toss with salt and a few drops of olive oil until well covered.  Roast in 425’ oven for 4-6 minutes, until barely fork tender.  Spread labneh on platter, arrange asparagus—stir oil and dribble drops from small spoon over all.

The Kitchen Hive

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