Charred Asparagus with Labna is an elegant Middle Eastern-inspired side dish featuring smoky asparagus, creamy labna, aromatic za’atar oil, tangy sumac, and fresh lemon. It’s simple enough for weeknight dinners yet impressive enough for entertaining.

Ingredients:

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•   320 g asparagus (trimmed)
•   4 tbsp olive oil
•   1 tbsp zaatar
•   350 g labna
•   2 tsp sumac
•   wedges lemon (to serve)
•   salt
•   pepper

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat a griddle pan over high heat.
2. Toss the asparagus with 2 tablespoons olive oil, salt, and black pepper.
3. Cook for 6–8 minutes, turning every couple of minutes until charred and tender.
4. In a small bowl, whisk together the remaining olive oil, za’atar, and a pinch of salt.
5. Spread the labna across a serving platter using the back of a spoon.
6. Drizzle over most of the za’atar oil.
7. Arrange the charred asparagus over the labna.
8. Finish with the remaining za’atar oil, sprinkle generously with sumac, and serve with lemon wedges.

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