Grilled Asparagus with Lemon Yogurt and Harissa Dressing

Ingredients:

1 cup full fat Greek yogurt

2 tsp finely grated lemon zest

2 tbsp fresh lemon juice

1 tbsp Odysea extra virgin olive oil

1 tbsp Odysea Harissa Meze

1 bunch asparagus, trimmed

3 garlic cloves, sliced thin

2 tbsp canola oil, or any cooking oil

Salt and freshly ground black pepper, to taste

Method

Prepare the Lemon Yogurt:

In a small bowl, whisk together 1 cup whole-milk Greek yogurt and 2 tsp finely grated lemon zest until well combined. Set aside.

Make the Harissa Dressing:

In another small bowl, whisk together 2 tbsp fresh lemon juice, 1 tbsp Odysea extra virgin olive oil, and 1 tbsp Odysea Harissa Meze. Set the dressing aside.

Cook the Asparagus:

Heat a large cast-iron skillet over high heat until very hot.

Drizzle in 2 tbsp canola oil, then add the trimmed asparagus. Toss once to coat the asparagus with the oil.

Cook the asparagus undisturbed for about 2 minutes until browned underneath.

Toss the asparagus and continue to cook, shaking the pan occasionally. Add the sliced garlic during the final minute of cooking. Continue cooking until the asparagus is deeply browned in spots, crisp-tender, and the garlic is golden, about 3 minutes total. Season with salt and freshly ground black pepper to taste. Remove from heat.

Assemble the Dish:

Spread the reserved lemon yogurt evenly over a serving platter.

Arrange the cooked asparagus on top of the yogurt.

Drizzle the reserved harissa dressing over the asparagus.

Serve immediately as a vibrant and flavorful side dish.