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Asparagus with Labneh, Lemon and Dukkah

A delicious and satisfying side-dish; simple pan-fried asparagus on a bed of creamy labneh, olive oil, lemon juice and pistachio dukkah
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Middle Eastern
Keyword: asparagus, dukkah, labneh, side dish
Servings: 2 people
Calories: 289kcal


  • 10 ml olive oil
  • 1 bunch asparagus
  • 3 tbsp labneh
  • 1 crushed garlic clove
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil- for dressing
  • 1 tbsp pistachios roughly chopped
  • 1 tbsp dukkah


  • Heat the olive oil in a small skillet over medium-high heat
  • Chop the woody ends off the asparagus, add these to the hot pan and season well with salt. Cook for 10 minutes, turning the asparagus spears to ensure they cook evenly
  • In the meantime, combine the labneh with 1 crushed garlic clove and the lemon juice. Whisk to combine, then spoon this out onto a plate
  • Add the cooked spears of asparagus over the labneh, drizzle with lemon juice and more olive oil to serve
  • Sprinkle with chopped pistachios and dukkah and serve


Calories: 289kcal
Carbs: 6.9g | Fat: 26.8g | Protein: 4.3g