Labneh, with its rich, mascarpone-like consistency and bewitching tang, is a terrific creamy backdrop for all kinds of flavors. Whisking labneh incorporates air, resulting in a smooth, lighter texture. Here it’s swirled with bright, bold harissa, melding cool and fiery together on one plate—topped with just-charred-enough asparagus. While any harissa will do, Dashtaki recommends New York Shuk brand for its balanced heat and potent spice notes.
What you’ll need
Microplane Grater
$19 At Amazon
French Wire Whisk
$18 At Amazon
Cast Iron Skillet
$35 At Amazon
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Spread reserved whipped labneh over a platter; arrange asparagus on top. Drizzle reserved dressing over.
