Grilled Asparagus Recipe

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Trim the woody ends off the asparagus by bending each spear until it snaps or cutting off the bottom 1–1.5 inches.

Place trimmed asparagus on a tray. Drizzle with 2 tbs olive oil, sprinkle 1 tsp salt and 1/2 tsp pepper. Toss to coat evenly so each spear is lightly oiled.

Lay asparagus in a single layer on the hot grill. Grill for 3–6 minutes, turning occasionally, until charred in spots and tender-crisp. Total cooking time depends on thickness: thin spears 3–4 minutes, thicker 5–6 minutes.

Remove asparagus from the grill and transfer to a platter. If using a charcoal or open grill, let rest 1–2 minutes to settle flavors.

In a small bowl, whisk 1 cup labneh with 1 tbs lemon juice and 1/4 tsp salt until smooth. Taste and adjust acidity or salt as needed.

Spread the labneh in a shallow serving dish or plate into a thin even layer (about 6–8-inch area). Create a slight well in the center with the back of a spoon and drizzle 1 tsp olive oil over the surface. Keep warm at room temperature until plating.

Toast the almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 4–6 minutes. Remove and cool slightly.

In the same skillet, toast the coriander seeds and cumin seeds briefly (30–60 seconds) until aromatic. Add sesame seeds and toast 30 seconds more. Transfer spices and seeds to a mortar or a food processor.

Coarsely grind the almonds with the toasted seeds and spices. You want a sandy, crumbly texture — not a fine powder. Stir in 1/2 tsp salt, 1/2 tsp cracked black pepper, and 1/4 tsp dried thyme or oregano (if using). Taste and adjust seasoning.

In a small saucepan, combine 3/4 cup chopped rhubarb, 1/4 cup roasted red pepper, 1 tsp harissa paste, 1 tsp red wine vinegar, 1 tbs olive oil, 1/2 tsp honey (or maple), and 1/4 tsp salt.

Cook over medium-low heat, stirring occasionally, until rhubarb softens and mixture thickens slightly, about 6–8 minutes. If you used rose water instead of rose harissa, stir 1/2 tsp rose water in at the end and cook 30 seconds more; if using rose harissa, it will already provide rose/chili flavor. Adjust seasoning and sweetness so the sauce is bright, slightly sweet-tart, and mildly spicy.

Remove from heat and let cool slightly. The mixture should be saucy but spoonable.

Spread the labneh plate slightly if not already done and place the grilled asparagus spears on top of the labneh in a neat row or fanned arrangement.

Spoon small dollops of the rhubarb-rose harissa along the asparagus (use about 1–2 tsp per serving, or more to taste).

Scatter the almond dukkah generously over the asparagus and labneh so you get crunchy bites (about 2–3 tbs total).

Tear the basil leaves and scatter over the asparagus. Finish with a light drizzle of 1 tsp extra-virgin olive oil, a sprinkle of lemon zest, and a quick squeeze of lemon wedge to brighten.

Serve immediately while asparagus is warm so contrast of warm spears, cool labneh and crunchy dukkah is preserved.