Charred White & Green Asparagus Recipe

Prepare asparagus

Peel the white asparagus along the lower two-thirds with a vegetable peeler to remove the tough outer layer; trim about 1/2 to 1 inch from the ends or where woody. Snap or trim the green asparagus ends so stalks are similar in length to the white ones.

Blanch (for tender white asparagus)

Bring a large pot of salted water to a boil. Add the peeled white asparagus and blanch for 4 minutes until just tender but still firm. Remove with tongs to an ice bath to stop cooking; drain and pat dry. (Skip blanching for thin white stalks if very fresh.)

Season

Place both white and green asparagus on a tray. Toss with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper so each stalk is lightly coated.

Char

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (a drop of water should sizzle). Working in batches if needed, add asparagus in a single layer. Cook, turning occasionally, until charred and blistered in spots and warmed through — about 3–4 minutes for green, 2–3 minutes for pre-blanched white. For more pronounced char, finish over a medium-hot gas flame or under a broiler for 1–2 minutes. Remove to a plate and keep warm.

In a small bowl or jar, combine 1 tbs minced shallot, 1 tbs white wine vinegar, 1 tsp lemon juice, 1/2 tsp Dijon mustard, and 1/2 tsp honey. Whisk to combine.

Slowly whisk in 6 tbs extra-virgin olive oil until emulsified. Add 1/2 tsp truffle oil, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust: if it needs more brightness, add another 1/2 tsp lemon juice or 1/2 tsp vinegar; if too sharp, a tiny pinch of honey.

Reserve about 2 tbs of the vinaigrette to drizzle over the finished dish, and lightly toss the rest with the warm charred asparagus to coat.

Spread labneh: Spoon the 1 cup labneh onto a serving platter or individual plates and use the back of the spoon to create a small shallow well or long smear where asparagus will sit.

Arrange asparagus: Place the warm, vinaigrette-coated asparagus on top of and alongside the labneh smear so colors alternate (white and green).

Finish and garnish: Scatter 1/2 cup toasted, roughly chopped hazelnuts over the asparagus. Sprinkle 1/2 cup microgreens or baby arugula as desired. Drizzle 1 tsp extra-virgin olive oil lightly over the dish, sprinkle 1/2 tsp lemon zest and finish with 1/4 tsp fleur de sel or finishing salt. If desired, add a final whisper of truffle oil (a few drops) to the plate for an aromatic lift.

Serve: Serve immediately while asparagus is warm so the vinaigrette melds with the labneh and nuts retain some crunch.