Blistered Asparagus With Labneh and Harissa

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.

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.

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.

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