Asparagus with labneh, mint, almonds and seeds
- May 2020
- Serves 2-3
- Hands-on time 15 min, plus at least 8 hours draining
This stunning spring starter by Gill Meller pairs charred asparagus with thick and creamy labneh, fresh mint and crunchy almonds.
This recipe is from Gill’s cookbook, ROOT STEM LEAF FLOWER: How to Cook with Vegetables and Other Plants (Quadrille £27).
- Vegetarian recipes
- 23.8g (5.5g saturated)
- 18.1g (16g sugars)
Easy swaps: You could use any mix of nuts and seeds you have in your cupboards.
Start this recipe at least 8 hours and preferably the night before you plan to serve it.
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