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Asparagus With Harissa and Lemon Over the Coals – Simple, Smoky, and Bright

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds asparagus, thicker spears preferred, ends trimmed
  • 2 tablespoons extra-virgin olive oil, plus more for finishing
  • 1 to 1 1/2 tablespoons harissa paste (mild or hot, to taste)
  • 1 lemon, zested and halved
  • 1 teaspoon honey or maple syrup (optional, for balance)
  • Kosher salt and freshly ground black pepper
  • 1 small garlic clove, finely grated (optional)
  • Flaky sea salt, for serving
  • Fresh herbs like parsley, mint, or dill, chopped (optional)
  • Plain Greek yogurt or labneh, for serving (optional)
  • Toasted almonds or pistachios, roughly chopped (optional)

Method
 

  1. Prep the grill. Build a medium-hot fire with a two-zone setup. You want a side with strong, glowing coals and a cooler area to move the asparagus if needed. Clean and oil the grates so the spears don’t stick.
  2. Trim and dry the asparagus. Snap off the woody ends where they naturally break, or trim about an inch. Pat the spears dry; dry asparagus chars better and won’t steam.
  3. Make the harissa oil. In a large bowl, whisk together the olive oil, harissa, lemon zest, a squeeze of lemon juice, honey, and a pinch of salt and pepper. Add the grated garlic if you want extra punch.
  4. Toss to coat. Add the asparagus to the bowl and toss until every spear is glossy. You want a thin, even layer—if there’s a lot of extra sauce in the bowl, save it for finishing.
  5. Grill fast and hot. Lay the asparagus across the grates perpendicular to the bars. Grill 4–7 minutes total, turning once or twice. Thicker spears may take a touch longer. You’re aiming for bright green with charred spots and a slight bend.
  6. Finish with lemon and salt. Transfer to a platter. Squeeze over more lemon juice, drizzle with a little olive oil, and sprinkle flaky salt. If you reserved any harissa oil, spoon a bit over the top.
  7. Add toppings. Scatter herbs and nuts if using. Serve with a cool swoosh of yogurt on the side to balance the heat.