Can I make this without a grill?

Absolutely! You can roast the asparagus in an oven at 425°F for 10-15 minutes until tender-crisp. For the croutons, toast the bread and then cut into cubes. You'll miss some of the smoky flavor, but it will still be delicious.

How do I select the best asparagus?

Look for firm, straight stalks with closed, compact tips. The cut ends shouldn't appear too woody or dried out. Thinner spears are generally more tender but cook faster, so adjust your grilling time accordingly.

Is there a substitute for anchovy paste in the dressing?

For a similar umami flavor without anchovies, try 1/2 teaspoon of capers, a splash of Worcestershire sauce, or even a teaspoon of miso paste. The flavor will be different but still delicious.

Can I use a different bread for the croutons?

Yes! While sourdough offers a fantastic tangy flavor and sturdy texture, any good quality bread will work. Ciabatta, baguette, or even whole grain bread can be substituted. Just make sure it's not too soft or it won't hold up well on the grill.

Grilled Asparagus Caesar Recipe

Name: Grilled Asparagus Caesar Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds asparagus spears; 3 tablespoons olive oil; Kosher salt and pepper, to taste; Garlic powder for sprinkling; 4 slices sourdough bread; 1.5 tablespoons olive oil; Kosher salt, to taste; 1/3 cup shaved parmesan cheese; 3 tablespoons finely grated parmesan cheese; 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; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 lemon, juiced; 1/3 cup olive oil

This Grilled Asparagus Caesar transforms the humble asparagus into a show-stopping dish that’s sure to impress. With perfectly charred asparagus spears, homemade Caesar dressing, and crispy sourdough croutons, this recipe elevates a classic salad concept into something truly special. Ready in just 30 minutes, it’s a fantastic side dish for spring and summer gatherings or a light main course that’s both elegant and satisfying.

Why You’ll Love This Recipe

Quick and Simple: From start to finish, this dish comes together in just 30 minutes, making it perfect for both weeknight dinners and special occasions.
Flavor Explosion: The combination of smoky grilled asparagus, tangy Caesar dressing, and crunchy sourdough croutons creates the perfect balance of flavors and textures.
Impressive Presentation: This dish looks like something from a high-end restaurant but requires minimal effort to prepare. Perfect for entertaining guests!
Versatile: Works beautifully as a side dish alongside grilled proteins or as a light main course for lunch or dinner.

Ingredients You’ll Need

Asparagus: The star of the show! Look for firm, bright green spears with tightly closed tips for the freshest flavor and best texture.
Olive Oil: Helps the asparagus char nicely on the grill and adds richness to the dressing.
Kosher Salt and Pepper: Essential seasonings that enhance all the flavors in this dish.
Garlic Powder: Provides a mild, aromatic flavor to the sourdough croutons without the risk of burning that comes with fresh garlic.
Sourdough Bread: Delivers an incredible depth of flavor and perfect texture for homemade croutons. The slight tanginess complements the Caesar dressing beautifully.
Parmesan Cheese: Used in two forms – shaved for dramatic presentation and finely grated for more intense flavor distribution throughout the dish.
Garlic Cloves: Adds pungent flavor to the dressing that mellows when combined with the other ingredients.
Greek Yogurt: Provides creaminess and a tangy backdrop for the dressing while being lighter than traditional mayonnaise.
Dijon Mustard: Adds complexity and helps emulsify the dressing.
Red Wine Vinegar: Brings brightness and acidity to balance the richness.
Anchovy Paste: The secret ingredient that gives authentic Caesar dressing its distinctive umami depth.
Lemon Juice: Adds fresh, bright acidity that makes all the flavors pop.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Additions

Transform this side dish into a complete meal by adding grilled chicken, shrimp, or even flaked salmon on top.

Vegetarian Version

Skip the anchovy paste and substitute with a teaspoon of capers or a splash of Worcestershire sauce (check that it’s vegetarian) for that umami flavor.

Seasonal Twists

Spring: Add thinly sliced radishes and a sprinkle of fresh herbs
Summer: Include halved cherry tomatoes and grilled corn kernels
Fall: Top with toasted pumpkin seeds and a drizzle of balsamic glaze

Alternative Greens

Try grilling broccolini, romaine hearts, or even endive using the same method for an interesting variation.

How to Make Grilled Asparagus Caesar

Step 1: Prepare the Dressing

Combine garlic, Greek yogurt, Parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper in a food processor. Blend until smooth. With the processor running, slowly drizzle in olive oil until you achieve a creamy consistency.

Note: Make the dressing first! You can prepare it a day or two ahead and store it in the refrigerator.

Step 2: Prepare the Grill and Ingredients

Preheat your grill to medium-high heat and allow the grates to get hot for at least 10 minutes. Meanwhile, trim the woody ends from your asparagus spears and toss them with 1.5 tablespoons of olive oil. Season generously with salt and pepper.

Step 3: Prepare the Bread

Brush sourdough slices with remaining olive oil and sprinkle with kosher salt and garlic powder on both sides.

Step 4: Grill the Asparagus and Bread

Place asparagus spears perpendicular to the grill grates (to prevent them from falling through). Grill for 5-6 minutes, turning occasionally, until lightly charred but still tender-crisp. At the same time, grill the sourdough slices for 1-2 minutes per side until toasted with distinct grill marks.

Step 5: Assemble the Dish

Remove asparagus and bread from the grill. Tear or cut the sourdough into crouton-sized pieces. Arrange asparagus on a serving platter and drizzle with Caesar dressing. Top with shaved Parmesan, sourdough croutons, and a final sprinkle of finely grated Parmesan.

Pro Tips for Making the Recipe

Don’t Overcook the Asparagus: Perfectly grilled asparagus should be tender but still have a slight bite to it. Watch it carefully to prevent it from becoming mushy.
Thickness Matters: If your asparagus spears are very thick, consider peeling the lower half of each stalk for more even cooking.
Hot Grill, Cold Oil: Make sure your grill is fully preheated before adding the asparagus. This helps achieve those beautiful char marks without overcooking.
Dressing Control: Start with less dressing than you think you need – you can always add more. This prevents overwhelming the delicate flavor of the asparagus.
Season at Every Step: Season both the asparagus and the bread before grilling for layers of flavor throughout the dish.

How to Serve

As a Side Dish

This grilled asparagus pairs beautifully with:

Grilled steaks or chops
Roasted chicken
Seared salmon or other fish
Risotto or creamy pasta dishes

As a Main Course

For a light meal, simply:

Double the portion size
Add a protein (grilled chicken or shrimp work well)
Serve with extra croutons and a glass of crisp white wine

For Entertaining

Create a stunning platter by arranging the asparagus in a fan pattern, drizzling with dressing, and scattering the croutons and cheese artfully on top. Garnish with lemon wedges and serve at room temperature.

Make Ahead and Storage

Dressing

Make the Caesar dressing up to 3 days in advance and store in an airtight container in the refrigerator. Whisk well before using if separation occurs.

Asparagus

For best results, grill the asparagus just before serving. However, you can prepare it up to 4 hours ahead and serve at room temperature.

Croutons

The grilled sourdough croutons can be made a day in advance. Store in an airtight container at room temperature to maintain their crunch.

Leftovers

Store any leftover assembled dish in the refrigerator for up to 2 days. The asparagus will soften and the croutons may lose some crispness, but the flavors will continue to develop nicely.

Reheating

Leftover asparagus is best served cold or at room temperature, as reheating will make it soft. If you must reheat, do so briefly in a hot skillet to preserve some texture.

FAQs

Can I make this without a grill?

Absolutely! You can roast the asparagus in an oven at 425°F for 10-15 minutes until tender-crisp. For the croutons, toast the bread and then cut into cubes. You’ll miss some of the smoky flavor, but it will still be delicious.
How do I select the best asparagus?

Look for firm, straight stalks with closed, compact tips. The cut ends shouldn’t appear too woody or dried out. Thinner spears are generally more tender but cook faster, so adjust your grilling time accordingly.
Is there a substitute for anchovy paste in the dressing?

For a similar umami flavor without anchovies, try 1/2 teaspoon of capers, a splash of Worcestershire sauce, or even a teaspoon of miso paste. The flavor will be different but still delicious.
Can I use a different bread for the croutons?

Yes! While sourdough offers a fantastic tangy flavor and sturdy texture, any good quality bread will work. Ciabatta, baguette, or even whole grain bread can be substituted. Just make sure it’s not too soft or it won’t hold up well on the grill.

Final Thoughts

This Grilled Asparagus Caesar takes a classic approach to vegetables and transforms it into something truly special. The smoky char from the grill, the garlicky tang of the dressing, and the crunch of sourdough croutons create a perfect harmony of flavors and textures. Whether you’re looking for an impressive side dish or a light main course, this recipe delivers restaurant-quality results with minimal effort. Give it a try the next time asparagus is in season – it might just become your new favorite way to enjoy this spectacular spring vegetable!