Sunny's Grilled Asparagus Soup with Chile-Cheese Ciabatta Toast

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Soup:

1 bunch asparagus, trimmed and peeled if tough

4 scallions, trimmed 

Olive oil, for brushing 

Kosher salt and freshly ground black pepper 

2 cups vegetable stock, warmed 

1/2 cup whole fat plain Greek yogurt, at room temperature 

1/4 cup lightly packed fresh Italian parsley

Zest of 1 lemon 

1 clove garlic, grated 

Toast:

1/2 cup apricot jam

1/4 cup sambal oelek

2 ciabatta rolls, sliced in half 

2 cups shredded Italian blend cheese 

To Finish:

1/4 cup whole fat plain Greek yogurt

1 to 2 tablespoons lemon juice 

1 tablespoon honey