Roasted Asparagus Caesar Salad (Print Version)

Charred asparagus and crisp romaine tossed in tangy yogurt Caesar dressing with crunchy homemade croutons.

# Components:

→ Vegetables

01 - 1 lb 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 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

# Directions:

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 in single layer.
03 - Arrange asparagus on 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 crispy.
05 - In 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 large salad bowl, toss chopped romaine with half the dressing until well coated.
07 - Arrange roasted asparagus over dressed romaine. Top with croutons and shaved Parmesan. Drizzle with remaining dressing and finish with extra cracked black pepper.
08 - Serve immediately while croutons remain crispy.

# Expert Advice:

01 -
  • It transforms leftover bread and simple greens into something that feels restaurant special without any fuss.
  • The roasted asparagus brings a smoky sweetness that makes you forget Caesar salad was ever just about lettuce.
  • The yogurt dressing is lighter than the traditional version but still creamy enough to coat every leaf and spear.
02 -
  • Don't crowd the asparagus on the pan or it will steam and turn limp instead of getting those caramelized edges.
  • Make the dressing at least five minutes before tossing so the garlic mellows and the flavors meld together.
  • Toss the salad just before serving because the dressing will wilt the romaine if it sits too long.
03 -
  • Add a pinch of anchovy paste to the dressing if you want that traditional Caesar funk without whole anchovies.
  • Use a vegetable peeler to shave thin ribbons of Parmesan instead of grating it, the curls look elegant and melt on your tongue.
  • If your asparagus spears are very thick, halve them lengthwise before roasting so they cook evenly and are easier to eat.
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