A recipe that plays on the perfect balance of textures and flavors. (Credit: Akiko Ida)
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Preparation 15 min
Cooking time 5 min
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Portions
4 people
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Difficulty
Easy
Ingredients All ingredients
- 400 grams labneh
- 1 bunch green asparagus
- 2 tbsp zaatar
- 4 tbsp olive oil
- 40 g pine nuts
- 1/2 pomegranate (seeds)
- Salt
Preparation Les asperges vertes au labné et zaatar de Carla Rebeiz
For the asparagus:
- Peel the asparagus near the base, trim off the tough end, then wash the asparagus.
- Cook in boiling salted water for 5 minutes.
- Drain, then plunge them into ice water (to fix the color).
- Cut them in half for an elegant presentation.
To toast the pine nuts:
- Place them in the oven at 180°C for a few minutes until lightly colored.
- Set aside.
To prepare the zaatar:
- Mix the zaatar with the olive oil.
For plating (in a gastronomic style):
- Spread the labneh generously on a large plate (using the back of a spoon for effect).
- Arrange the asparagus: make a first layer aligned, then a second layer on top to create volume.
- Drizzle with the zaatar and olive oil mixture.
- Add the toasted pine nuts.
- Finish with the pomegranate seeds.
Les asperges vertes au labné et zaatar de Carla Rebeiz
-
Preparation 15 min
Cooking time 5 min
-
Portions
4 people
-
Difficulty
Easy
Ingredients All ingredients
- 400 grams labneh
- 1 bunch green asparagus
- 2 tbsp zaatar
- 4 tbsp olive oil
- 40 g pine nuts
- 1/2 pomegranate (seeds)
- Salt
