Tender thick‑stemmed asparagus is tossed in olive oil, grilled, and served with a creamy labneh, nutty brown butter infused with thyme, brown sugar and burnt lemon powder, and finished with fresh lemon segments and zest for a bright, aromatic side dish.
Combine the Greek‑style yoghurt with a pinch of salt, then strain it in a bowl lined with cheesecloth placed over a sieve. Weigh down the cloth and refrigerate overnight. Discard the liquid and stir in the crushed garlic to finish the labneh.
Set the oven to 220 °C and allow it to heat up.
Peel two unwaxed lemons into long strips, aiming for about 30 g of peel. Roast the strips on a parchment‑lined tray in the oven for 9‑12 minutes until completely dry and blackened. Grind the roasted peel into a fine powder, sift it, and set aside. Finely julienne the remaining strips for garnish.
Toss the thick‑stemmed asparagus spears with olive oil, ¾ tsp salt and a good grind of black pepper. Spread them on a foil‑lined baking tray without overlapping and grill on the highest oven shelf for 8‑10 minutes until tender and browned.
Melt the unsalted butter in a saucepan over medium‑high heat, cooking 3‑4 minutes until it turns nutty brown. Add the thyme sprigs, then stir in the brown sugar, ¼ tsp salt, and ¾ tsp burnt lemon powder. Cool the mixture for about 5 minutes.
Using a sharp knife, cut one of the peeled lemons into segments, removing any excess pith, then chop each segment into 3‑4 pieces. Juice the remaining lemon to obtain roughly 4 tsp of lemon juice.
Spread the labneh on a serving platter, arrange the grilled asparagus spears all facing the same direction, and drizzle the browned butter over them. Scatter the fresh thyme leaves, sprinkle a final ¼ tsp burnt lemon powder, and garnish with the julienned lemon strips and lemon segments.
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