Creamy blistered asparagus with a spiced Coconut-Peanut sprinkle
Asparagus is another great early-Spring vegetable and it always reminds me of my time in Germany. Asparagus season has a special name - called Spargelzeit! It is even celebrated with festivals. I remember seeing many varieties of spargel. Here's a fun fact: Germany consumes more than 70,000 tons of white asparagus annually.
Labneh is thick, tangy and creamy (it's similar to sour cream in taste but significantly lower in fat content and higher in protein). Blistered asparagus is slightly charred and caramelized on the outside while still crisp-tender inside. The spicy, sweet and nutty elements of Spicy Coconut and Crunchy Peanut take this combination to the next level (in my humble opinion). This dish is the perfect balance of texture and flavor, and as always, comes together in a jiffy!
✦ Ingredients
- 1 bunch fresh asparagus
- 1 tbsp olive oil
- 2 tbsp labhneh/greek yogurt
- 2-3 tsp Spicy Coconut
- 2-3 tsp Crunchy Peanut
✦ Instructions
- Wash and blister your asparagus in a pan/skillet, drizzle 1-2 tsp of olive oil and toss. Sprinkle some water so it doesn't char. Leave on the pan for 5-7 mins to blister and cook well.
- Spread 2 tbsp labneh on a serving platter, place blistered asparagus on top
- Sprinkle 2 tsp each of Spicy Coconut and Crunchy Peanut in the middle! Feel free to vary if your gathering has a different spice tolerance :)
