Method

• 1.
  For the toum, bring a large saucepan of water to the boil over high heat and add 1 1/2 tsp fine salt. Blanch the parsley for 30 seconds, then use a slotted spoon to transfer immediately to a large bowl of iced water. Repeat process with spinach. Once cold, drain greens and squeeze most of the moisture out of leaves, then transfer to a small food processor. Whiz until smooth, adding a little water if necessary. Spoon mixture into a fine sieve set over a jug. Set aside for 20 minutes at room temperature to strain (you’ll get about 50ml; see notes), on how to use the leftover pulp).
• 2.
  Meanwhile, place garlic and juice in a small food processor and whiz until a paste starts to form. Slowly add oils until a mayonnaise-like consistency (add 1-2 tsp cold water, if needed). Once smooth, season well with salt flakes.
• 3.
  Stir the 50ml strained juice from the puree into the garlic paste until well combined and smooth. Cover and chill until ready to serve.
• 4.
  Preheat a large chargrill pan or barbecue chargrill plate on high heat. Toss beans and asparagus with oil and season with salt flakes. Chargrill beans and asparagus, in batches and turning only once, for 2-3 minutes until bright green, charred all over and just tender.
• 5.
  Transfer beans and asparagus to a serving platter and spoon over the green toum. Serve sprinkled with za’atar.