Roasted Asparagus Caesar Salad (Printable Version)

Fresh charred asparagus meets crisp romaine in a tangy yogurt Caesar salad, finished with homemade croutons and Parmesan.

# What You Need:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed
02 - 2 large romaine hearts, chopped
03 - 1 small garlic clove, minced

→ Croutons

04 - 2 cups day-old baguette or bread, cut into 1-inch cubes
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Caesar Yogurt Dressing

08 - 1/2 cup plain Greek yogurt
09 - 2 tablespoons freshly grated Parmesan cheese
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon extra-virgin olive oil
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon Worcestershire sauce
14 - 1 small garlic clove, minced
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1 egg yolk, optional

→ Garnish

18 - 1/4 cup shaved Parmesan cheese
19 - Freshly cracked black pepper to taste

# How To Make It:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Toss bread cubes with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on one baking sheet.
03 - Arrange asparagus on the second baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
04 - Roast asparagus for 10 to 12 minutes until tender and lightly charred. Roast croutons for 12 to 15 minutes, tossing halfway through, until golden and crisp.
05 - In a medium bowl, whisk together Greek yogurt, Parmesan, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and egg yolk if using until smooth. Adjust seasoning to taste.
06 - In a large salad bowl, toss chopped romaine with half the dressing.
07 - Arrange roasted asparagus over dressed romaine. Top with croutons and shaved Parmesan. Drizzle with remaining dressing and finish with freshly cracked black pepper.
08 - Serve immediately while croutons remain crisp.

# Expert Advice:

01 -
  • The yogurt Caesar dressing gives you all the creamy tang you love without the heaviness of traditional versions
  • Roasted asparagus adds a smoky depth that turns a standard side salad into something memorable
  • Homemade croutons are ridiculously easy and infinitely better than anything from a bag
02 -
  • The asparagus continues cooking after it leaves the oven, so pull it out when it is barely tender to avoid mushy vegetables
  • Let the croutons cool completely on the baking sheet so they stay crispy instead of steaming themselves soft
  • The dressing thickens as it sits, so whisk in a teaspoon of water if it becomes too stiff to drizzle
03 -
  • Grill the asparagus instead of roasting for an even smokier flavor profile
  • Add anchovy paste if you want that traditional Caesar punch most people will never notice
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