Directions

1. Preheat the oven to 450°F.
2. Evenly coat the asparagus spears with olive and season with the salt and Escabeche.
3. Lay them evenly on an oven safe tray and roast for 10 minutes or until just tender.  They will continue to cook a little on the hot tray after removing from the oven.
4. Spread a serving plate with the labne and Makrut Lime Leaf Vinaigrette and lay the asparagus on top.
5. Sprinkle with the remaining Escabeche and finish with fleur de sel for even more delicate crunchy seasoning.