Roasted Asparagus Caesar Salad (Print View)

Charred asparagus spears paired with crisp romaine and homemade croutons in a tangy yogurt Caesar dressing.

# 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 prepared 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 10-12 minutes until tender with light char. Roast croutons for 12-15 minutes, tossing halfway, until golden and crisp.
05 - In medium bowl, whisk together Greek yogurt, Parmesan cheese, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and egg yolk if using until smooth. Adjust seasoning as needed.
06 - In large salad bowl, toss chopped romaine with half the Caesar dressing until evenly coated.
07 - Arrange roasted asparagus over dressed romaine. Top with croutons and shaved Parmesan cheese. Drizzle with remaining dressing and finish with freshly cracked black pepper.
08 - Serve immediately while croutons remain crisp.

# Expert Advice:

01 -
  • The creamy yogurt dressing gives you all the tangy richness of Caesar without the heaviness of mayo or raw eggs.
  • Roasted asparagus brings a smoky, caramelized sweetness that plays beautifully against crisp romaine and crunchy croutons.
  • It comes together in about half an hour and looks impressive enough for company but easy enough for a weeknight.
02 -
  • Don't overdress the salad all at once, start with half the dressing and add more as needed because you can always add but you can't take away.
  • Let the asparagus get a little charred on the tips, that's where the deep, smoky flavor comes from and it makes all the difference.
  • Use the croutons right out of the oven if possible, they lose their crunch quickly once they cool and sit with the dressing.
03 -
  • Toss the asparagus halfway through roasting if the spears are uneven in thickness so everything cooks evenly and you don't end up with some that are mushy and others still raw.
  • Save a few whole asparagus spears to lay across the top of the salad for presentation, it makes the dish look restaurant-quality with almost no effort.
  • If you're nervous about raw egg yolk, use pasteurized eggs or just skip it entirely, the dressing will still be creamy and delicious without it.
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