Ingredients
Asparagus and Croutons
- 2 pounds asparagus spears
- 3 tablespoons olive oil, divided
- Kosher salt and pepper, to taste
- Garlic powder, for sprinkling
- 4 slices sourdough bread
- ⅓ cup shaved Parmesan cheese
- 3 tablespoons finely grated Parmesan cheese
Caesar Dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ lemon, juiced
- ⅓ cup olive oil
Instructions
- Prepare the dressing: Combine the minced garlic, Greek yogurt, Parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper in a food processor. Blend until smooth. While the processor runs, slowly stream in the olive oil to emulsify the dressing into a creamy texture. Set aside or refrigerate if making ahead.
- Preheat the grill: Heat your grill to medium-high and allow the grates to become hot, about 10 minutes, to ensure proper searing and grill marks.
- Prepare asparagus: Trim off the woody ends of the asparagus spears. Toss them with 1.5 tablespoons of olive oil, then season generously with kosher salt and pepper to taste.
- Prepare sourdough: Brush both sides of the sourdough slices with the remaining 1.5 tablespoons of olive oil. Sprinkle with kosher salt and a light dusting of garlic powder for extra flavor.
- Grill asparagus and bread: Place the asparagus across the grill grates perpendicular to the bars to prevent slipping through. Grill for 5 to 6 minutes, turning occasionally until they develop light char marks. At the same time, place the sourdough slices on the grill. Grill the bread for 1 to 2 minutes per side until toasted and marked with grill lines.
- Finish asparagus and bread: Remove the asparagus and sourdough from the grill. Cut or tear the sourdough into bite-sized crouton pieces.
- Assemble the salad: Arrange the grilled asparagus on a serving plate. Drizzle with the prepared Caesar dressing to your desired amount. Sprinkle shaved Parmesan cheese evenly over the asparagus, then scatter the sourdough croutons on top. Finish with a dusting of finely grated Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- The Caesar dressing can be made 1-2 days ahead and stored in the refrigerator in an airtight container. Stir well before using.
- Ensure your grill is properly preheated to prevent asparagus and bread from sticking and to achieve perfect grill marks.
- Use fresh, firm asparagus for best grilling results.
- For a vegetarian version, omit the anchovy paste from the dressing.
- Leftover dressing will keep refrigerated for up to 4 days, making it convenient for other salads or as a dip.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
