In a small bowl, combine the labneh, grated garlic, lemon juice, and a pinch of salt. Mix thoroughly until smooth, then spread it evenly across the bottom of a serving platter.

In a separate small dish, stir together the harissa paste and 22.5 ml of the olive oil to create a pourable, vibrant chili oil mixture. Set aside.

Heat the remaining 15 ml of olive oil in a large skillet (preferably cast iron) over medium-high heat. Add the trimmed asparagus in a single layer, seasoning with the remaining salt and black pepper.

Cook the asparagus undisturbed for 3 to 4 minutes to achieve a deep char on one side, then toss and cook for an additional 2 minutes until tender-crisp.

Arrange the hot, blistered asparagus directly on top of the spread labneh. Drizzle the prepared harissa oil over the dish, then garnish with toasted sliced almonds and fresh mint leaves.