Blistered Asparagus With Labneh and Harissa

Ingredients

• 1 cup labneh or plain whole-milk Greek yogurt
• 2 tsp. finely grated lemon zest
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. extra-virgin olive oil
• 1 Tbsp. harissa
• 2 Tbsp. vegetable oil
• 1 bunch asparagus, trimmed
• 3 garlic cloves, thinly sliced

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.
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.
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.
4. Spread reserved whipped labneh over a platter; arrange asparagus on top. Drizzle reserved dressing over.