Summer Asparagus with Pink Kimchi
Summer is here, and your food should feel alive - light, fresh, colourful, and full of gut-loving energy. With peak-season asparagus, crisp radishes, creamy labneh and the bold crunch of Fermary Crisp Pink Kimchi, this plate is everything we love about simple summer eating.
It’s beautiful, nourishing, and incredibly easy to arrange. But more than anything, it supports your microbiome. Fermented foods don’t just sit on top - they transform every bite with living cultures, flavour and vitality.
Serves
2
Prep Time
10 minutes
Crisp Clean Pink Kimchi
Single Jar (300g)
Jalapeño Sauce
Single Bottle (200g)
Ingredients
Fermary Crisp Pink Kimchi Fermary Jalapeño SauceFresh asparagus
Radishes, halved
Pomegranate seeds
A handful of olives
Good-quality labneh (or homemade)
Best extra-virgin olive oil
Za’atar spice blend
Flatbreads, to serve
Method
1
Blanch the asparagus: Cook in boiling salted water for 2–3 minutes until tender with a bite.
2
Prep the radishes: Halve them for colour and crunch.
3
Add the base: Smear labneh generously onto your serving plate.
4
Arrange the veg: Add asparagus and radishes in a way that feels natural and vibrant.
5
Add the kimchi: Finely chop a spoonful of Fermary Crisp Pink Kimchi and scatter over the labneh for a bright probiotic bite.
6
Add toppings: Scatter olives and pomegranate seeds.
7
Make the dressing: Mix Fermary Jalapeño Sauce with extra-virgin olive oil and drizzle generously over the whole plate.
8
Finish: Dust with za’atar and serve with warm flatbreads.
Pure summer on a plate - fresh, colourful, probiotic and deeply supportive of your gut. Simple food made with living ingredients will always be the most powerful.
