Trim the woody ends off the asparagus and place them in a bowl. Toss with olive oil, salt, and Aleppo pepper.

Heat a pan over medium-high heat. Add the asparagus and cook for about 8-10 minutes, turning occasionally.

In a separate bowl, combine chopped tomatoes, red onion, red pepper, and parsley. Drizzle with olive oil and season with salt and pepper, then mix well.

In another bowl, whisk together tahini, minced garlic, lemon juice, and salt. Gradually add ice water while whisking until smooth and creamy.

Arrange grilled asparagus on a platter, spoon fresh tomato salad on top, and drizzle with tahini dressing. Serve warm.