Roasted Spring Asparagus with Lemon Dill Labneh and Crispy Shallot Crumbs

Ingredients

• •1 bunch (approximately 1 pound) fresh asparagus, trimmed
• •2 tablespoons olive oil
• •1/2 teaspoon salt
• •1/4 teaspoon freshly ground black pepper
• •1 cup labneh (or thick Greek yogurt)
• •1 tablespoon fresh dill, finely chopped
• •1 teaspoon lemon zest
• •1 tablespoon fresh lemon juice
• •2 large shallots, thinly sliced
• •1/4 cup all-purpose flour
• •1/2 cup panko breadcrumbs
• •1/4 teaspoon smoked paprika
• •1/4 cup vegetable oil (for frying shallots)
• •1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Place the trimmed asparagus on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat evenly.

3. 3

   Roast the asparagus in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.

4. 4

   In a small bowl, mix the labneh, fresh dill, lemon zest, and lemon juice until well combined. Set aside.

5. 5

   Heat the vegetable oil in a skillet over medium heat. Toss the thinly sliced shallots in the flour until lightly coated.

6. 6

   Fry the shallots in the hot oil for 2-3 minutes, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

7. 7

   In a separate pan over medium heat, toast the panko breadcrumbs with smoked paprika until golden brown, about 2-3 minutes. Remove from heat.

8. 8

   To serve, spread the lemon dill labneh on a serving platter. Arrange the roasted asparagus on top.

9. 9

   Sprinkle the crispy shallots and toasted breadcrumbs over the asparagus. Optionally, garnish with fresh parsley.

10. 10

    Serve immediately and enjoy!