• 250gms Hung Curd
  • 40gms Dill, Chopped
  • 5gms Garlic, Chopped
  • 2gms Olive Oil
  • 1 Lemon's Juice
  • Salt and Pepper for seasoning
  • 1 Whole Wheat Ciabatta
  • 350gms Asparagus
  • 10gms Basil
  • 10ml Olive Oil
  • 100gms Sorrentina’s Sundried Tomato Pesto
  • Salt and Pepper for finishing
  • Spoon out the hung curd/yoghurt in a bowl. Make sure it’s lump-free Add in the olive oil and lemon juice and whisk the mixture. The curd should be pliable and not very thick
  • Add the chopped garlic and chopped dill to the mixture and set it aside
  • Check the asparagus. If it feels woody, peel the skin
  • Discard the bottom half of the asparagus
  • Blanch the asparagus for 30 seconds in hot water
  • Blanch the asparagus for 30 seconds in hot water
  • Dunk the blanched aspargus in ice cold water, immediately
  • Once chilled, chop and marinate with fresh basil and olive oil
  • Once chilled, chop and marinate with fresh basil and olive oil
  • Season with salt and pepper
  • Slice the bread vertically
  • Toast the slices on a flat pan
  • Drizzle it with olive oil for a nice, crusty finish
  • Add 1 tbsp of water to the pan and keep it covered. Allow the sourdough to rehydrate
  • Once toasted, take it off the pan
  • Start by applying a base layer of the herbed yoghurt
  • Add a spoonful of Sorrentina’s Sundried Tomato Pesto on top of the herbed yoghurt
  • Top with the marinated asparagus and serve immediately

Essentials to make your Dish