Asparagus with labneh, brown butter, and burnt lemon from Ottolenghi Test Kitchen - Extra Good Things (page 122) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KNivia on April 05, 2026

    My husband made this for Easter dinner today and it was delicious but a little too tart for me with all the lemon. Still really great way to elevate your typical roasted asparagus!

  • edougherty on April 01, 2026

    Very good, I found blending the lemon dust with some of the butter made it easier to sieve just the finest particles, making a smooth sauce that still had flavor

  • meggan on May 17, 2023

    This was a massive fail for me. It was both gritty and way too bitter.

  • KarinaFrancis on October 27, 2022

    This was good but very rich.

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