Labne and Asparagus Bruschetta
PREP TIME 10 minutes
COOK TIME Nil
3 tbsp lemon juice
3 tbsp Pukara lemon infused oil
Generous pinch of Tasman sea salt
2 tsp cracked pepper
1 bunch asparagus, ends removed
2 slices sourdough, toasted
2 tbsp labne
2 tbsp marinated feta
Edible flowers, optional
To make the dressing, add lemon juice, lemon oil, salt and pepper in a small jar. Place the lid on and shake until lemon and oil is combined.
Using a mandoline, slice asparagus into thin slices, keeping the top of the spears for later.
To serve, spread labne over each piece of sourdough, top with sliced asparagus, marinated feta, asparagus spears, fresh chervil and edible flowers.