Name: Asparagus with Escabeche
Yield: 2-4
Ingredients: 1 bunch jumbo asparagus, trimmed; 2 Tbsp olive oil; 1 tsp fine sea salt; 2 Tbsp Escabeche blend; -; 1 cup labne; ½ cup Makrut Lime Leaf Vinaigrette (see Recipe Notes below); 1 Tbsp Escabeche; 1 tsp fleur de sel

Roasted Jumbo asparagus is such a satisfying green vegetable to enjoy. Seasoning it with our Escabeche blend full of coarsely ground coriander and fennel laced with saffron and lemon gives it a nutty flavor and texture, a lovely lemony balance, and gently floral depth from saffron. Spreading a layer of labne swirled with bright makrut lime leaf vinaigrette makes the dish uniquely delicious and addicting.

Asparagus with Escabeche

Author

Helen Park

Servings

2-4

Category

Side Dish

Appetizer

Ingredients

1 bunch jumbo asparagus, trimmed
2 Tbsp olive oil
1 tsp fine sea salt
2 Tbsp Escabeche blend
-
1 cup labne
½ cup Makrut Lime Leaf Vinaigrette (see Recipe Notes below)
1 Tbsp Escabeche
1 tsp fleur de sel

Directions

Preheat the oven to 450°F.
Evenly coat the asparagus spears with olive and season with the salt and Escabeche.
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.
Spread a serving plate with the labne and Makrut Lime Leaf Vinaigrette and lay the asparagus on top.
Sprinkle with the remaining Escabeche and finish with fleur de sel for even more delicate crunchy seasoning.