Charred Asparagus Za’atar is a Middle Eastern-inspired side dish where asparagus spears are tossed with olive oil, lemon, and za’atar, then grilled until crisp-tender with smoky, blackened edges. The hot asparagus gets showered with more za’atar and served with a cool lemon yogurt sauce that adds tang and creaminess. The mix of grill char, citrus, and herby spice makes this side bold enough to stand next to grilled chicken, lamb, or fish while staying simple and beginner-friendly.
Charred Asparagus Za’atar Recipe
Charred Asparagus Za’atar with Lemon Yogurt is a Middle Eastern-style side dish where asparagus grills with olive oil, lemon, and za’atar until lightly blackened, then gets topped with a cool, tangy lemon yogurt sauce.
Ingredients
Equipment
Method
Prep the asparagus
- Place the asparagus on a large cutting board and line up the ends with your hands, then use a chef’s knife to cut about 1 to 2 inches off the tough bottoms so only tender stalks remain.
- Rinse the trimmed asparagus under cool running water in the sink, then dry the spears completely with a clean kitchen towel or paper towels so they char well on the grill instead of steaming.
Season with za’atar and lemon
- Lay the dry asparagus in a single layer on a rimmed baking sheet or large tray and spread the spears out with your hands so they are easy to coat.
- Use a measuring spoon to drizzle 1 tbsp olive oil and 1 tbsp lemon juice over the asparagus, then sprinkle 1 tbsp za’atar, ½ tsp lemon zest, ½ tsp kosher salt, and ¼ tsp black pepper on top and toss everything with your hands until every spear looks evenly covered with oil and seasoning.
Make the lemon yogurt
- Add ½ cup Greek yogurt to a small mixing bowl, then pour in 1 tbsp lemon juice and 1 tsp olive oil with measuring spoons.
- Sprinkle ¼ tsp kosher salt and ⅛ tsp black pepper over the yogurt, then whisk with a whisk until the sauce looks smooth and just thin enough to drizzle from a spoon.
Heat the grill
- Preheat the grill to medium-high heat, around 400°F, with the lid closed, using the grill controls or vents and the built-in thermometer if your grill has one.
- Scrub the hot grates with a grill brush, then oil the grates by gripping a folded paper towel with tongs, dipping it in a little oil, and rubbing it over the bars so the asparagus does not stick.
Grill and char the asparagus
- Use tongs to lay the seasoned asparagus across the grill grates so the spears sit perpendicular to the bars in a single layer, which keeps them from falling through.
- Close the lid and grill for 4 minutes, then open the lid and use tongs to turn each spear so a new side faces the grates and starts to char.
- Grill for 4 more minutes with the lid closed, then check one spear with tongs; the asparagus should bend slightly, show dark char marks and some blackened edges, and still look bright green inside.
Finish with yogurt and serve
- Use tongs to transfer the charred asparagus from the grill back to the baking sheet or straight onto a serving platter, keeping the spears lined up neatly.
- Spoon the lemon yogurt over the hot asparagus in thin lines or small dollops, using the spoon to drizzle, then sprinkle a light extra pinch of za’atar over the top for color and aroma before serving.
Notes
- Use medium-high grill heat so the asparagus picks up charred spots and smoky flavor while staying crisp-tender inside.
- Dry the asparagus well on the kitchen towel before seasoning so the oil and za’atar cling to the spears and roast onto the surface instead of sliding off.
- Adjust the lemon yogurt thickness by whisking in a tiny splash of water if it feels too thick to drizzle, keeping the flavor bright and tangy without making it runny.
