Main Dishesbonappetit5.0
Blistered Asparagus With Labneh and Harissa
This just-charred-enough asparagus begs to be dragged through a swoosh of cool, creamy labneh mixed with bright, fiery harissa.
👥 4 Servings👤 Homa Dashtaki📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
📝 Preparation Steps
1
Whisk 1 cup labneh or plain whole-milk Greek yogurt, 2 tsp. finely grated lemon zest, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until light and fluffy, about ⏱️ 1 minute. Set whipped labneh aside.
labneh or plain whole-milk Greek yogurt1 cup. finely grated lemon zest2 tsp
2
Whisk 2 Tbsp. fresh lemon juice, 1 Tbsp. extra-virgin olive oil, 1 Tbsp. harissa, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine. Set dressing aside.
. fresh lemon juice2 Tbsp. extra-virgin olive oil1 Tbsp. harissa1 Tbsp
3
Heat a dry large cast-iron skillet over high until very hot. Drizzle in 2 Tbsp. vegetable oil, then add 1 bunch asparagus, trimmed; toss once to coat. Cook asparagus, undisturbed, until browned underneath, about ⏱️ 2 minutes. Toss and cook, shaking pan occasionally and adding 3 garlic cloves, thinly sliced, during the final minute, until asparagus is deeply browned in spots and crisp-tender and garlic is golden, about ⏱️ 3 minutes. Remove from heat.
. vegetable oil2 Tbspbunch asparagus, trimmed1
4
Spread reserved whipped labneh over a platter; arrange asparagus on top. Drizzle reserved dressing over.
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