I never seem to make time to go to the farmers' market the way I'd like to. These days you're just as likely to see me shopping at the bodega, ordering delivery, hitting the Chinese supermarket, or perusing the perfectly usable and deeply discounted ingredients at the local Grocery Outlet in between kids' appointments or meetings as you are to see me at the farmers' market.

So on the rare and special trips that I do get to make, I try and let the market dictate what I’m cooking. This week it’s the tail-end of asparagus season. This version came together after I came home with a bundle of big, fat, purple spears, a bouquet of fragrant mint, and some thick yogurt. I remembered one of my favorite combinations from an early Cookbook Club recipe: cool yogurt with warm chili oil. In that dish, we combined a quick and easy chili-infused fat with cool yogurt, and roasted vegetables. In this spring-forward version, I decided to add a ton of mint to the yogurt, and rather than a simple chili oil, I turned the topping into a crunchy blend of macron almonds, dried chilies, garlic, and mint.

It's a dish that's bright, creamy, spicy, and crunchy all at once, substantial enough to anchor a light lunch but equally happy alongside grilled fish, chicken, or lamb.

Recipe: Asparagus with Minty Yogurt and Almond Chili Oil

Every recipe I publish here is personally tested, tasted, and approved.

What I love about this recipe:

Blanching the asparagus keeps it vividly green and perfectly crisp-tender, while the warm chili oil wakes everything up just before serving.

Greek yogurt (or labneh) turns a simple vegetable into something substantial, with cooling tanginess that balances the heat and richness of the almonds.

Nearly every component can be made ahead, making it an easy side for entertaining or a quick spring lunch.

Yield: 4 to 6 servingsActive Time: 20 minutesTotal Time: 20 minutesNotes: The yogurt, blanched asparagus, and almond mixture can all be prepared several hours ahead and refrigerated separately. Rewarm the almond chili oil gently, if needed, before spooning it over the asparagus so the contrast between the cool yogurt and warm topping is preserved. Any good flaky or crushed chile will work in place of Aleppo pepper—adjust the amount depending on its heat level.

Ingredients

For the asparagus:

Kosher salt and MSG (optional)

1 pound (450g) asparagus, trimmed and peeled (if necessary)

For the minty yogurt:

2/3 cup (180ml) Greek yogurt or labneh (any fat percentage will do)

1/2 cup packed mint leaves (about 15g), roughly minced

1 medium clove garlic, finely minced

Kosher salt and MSG (optional)

Freshly ground black pepper

For the almond chili oil:

1 tablespoon (about 2g) Aleppo chile flakes (or other crushed chilies of your choice)

1 medium clove garlic, finely minced

3 tablespoons (45ml) extra-virgin olive oil

1/2 cup Marcona almonds, roughly chopped

1/2 cup packed mint leaves (about 15g), roughly minced

Kosher salt and MSG (optional)

Method

For the asparagus: Bring a large pot or wok of salted water to boil (season the water lightly with MSG if using). Add asparagus and cook until bright green and barely tender but still snappy, about 90 seconds. Transfer to a bowl, chill under cool running water, then lay the stalks out to dry on a tray lined with a clean kitchen towel or paper towels.

For the minty yogurt: In a small bowl, combine the yogurt, mint, and garlic. Season to taste with salt, MSG (if using), and black pepper.

For the almond chili oil: Combine chilies and garlic in a small heatproof bowl. Heat the olive oil in a small saucepan over medium-high heat until a faint wisp of smoke appears above it. Pour the hot oil over the chili and garlic. It should sizzle immediately. Add the almonds and mint and toss to combine. Season to taste with salt and MSG (if using).

To serve: Spread the yogurt over the base of a large serving platter. Arrange the asparagus on top. Spoon the almond mixture on top of and around the asparagus. Serve immediately.