Roasted Asparagus Caesar Salad (Print Version)

Charred asparagus with crisp romaine, tangy yogurt Caesar, and golden croutons.

# What You Need:

→ 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 tbsp olive oil
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper

→ Caesar Yogurt Dressing

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

→ 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 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on one baking sheet.
03 - Arrange asparagus on the second baking sheet. Drizzle with olive oil and season with salt and pepper.
04 - Roast asparagus for 10–12 minutes until tender and lightly charred. Roast croutons for 12–15 minutes, tossing halfway, until golden and crisp.
05 - Whisk together Greek yogurt, Parmesan, lemon juice, olive oil, Dijon, Worcestershire, minced garlic, salt, black pepper, and egg yolk until smooth. Adjust seasoning to taste.
06 - Toss chopped romaine with half the dressing in a large salad bowl.
07 - Arrange roasted asparagus over the salad. Top with croutons and shaved Parmesan. Drizzle with remaining dressing and finish with extra black pepper.
08 - Serve immediately.

# Expert Advice:

01 -
  • The yogurt-based dressing gives you all that creamy Caesar satisfaction without the heaviness of traditional versions
  • Roasting the asparagus transforms this from an ordinary salad into something warm, comforting, and surprisingly hearty
02 -
  • The texture contrast is everything here. Serve this salad right after assembling so you get the hot asparagus against cool crisp lettuce.
  • Don't overcrowd the baking sheets or your vegetables will steam instead of roast, losing that prized charred flavor.
03 -
  • Trim the woody ends of asparagus by bending each spear until it snaps naturally. It finds the exact point where tender meets tough every time.
  • For extra depth, add a smashed garlic clove to the asparagus pan before roasting, then discard it before assembling the salad.
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