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

Description

A delightful and flavorful grilled asparagus Caesar salad with homemade Caesar dressing, topped with sourdough croutons and Parmesan cheese, perfect for a quick and healthy side dish or appetizer.

Ingredients

Units Scale

For Grilled Asparagus

- 2 pounds asparagus spears
- 3 tablespoons olive oil
- Kosher salt and pepper, to taste
- Garlic powder for sprinkling

For Sourdough Croutons

- 4 slices sourdough bread
- 1.5 tablespoons olive oil
- Kosher salt, to taste

For Topping

- 1/3 cup shaved parmesan cheese
- 3 tablespoons finely grated parmesan cheese

For Caesar Dressing

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

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Instructions

Prepare the DressingTo make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper to a food processor. Blend until pureed. With the processor running, stream in the olive oil until a creamy dressing forms. Store in the fridge if made ahead, stirring well before use.
Preheat the GrillPreheat your grill to a medium-high setting. Allow the grates to heat for at least 10 minutes.
Prepare the AsparagusTrim the woody ends off the asparagus spears. Toss them with 1.5 tablespoons of olive oil and season with salt and pepper.
Prepare the SourdoughBrush the sourdough slices with the remaining olive oil. Sprinkle with kosher salt and a touch of garlic powder.
Grill Asparagus and BreadPlace the asparagus spears directly on the grill, positioning them across the grates to prevent falling through. Grill for 5 to 6 minutes, turning occasionally, until slightly charred. Simultaneously, grill the sourdough slices for 1 to 2 minutes per side until they are toasted and have grill marks.
Assemble the DishRemove the asparagus and bread from the grill. Slice or tear the sourdough into crouton-sized pieces. Arrange the asparagus on a serving plate, drizzle it with the Caesar dressing, and top with the shaved Parmesan, sourdough croutons, and finely grated Parmesan.
ServeServe the grilled asparagus Caesar immediately and enjoy!

Notes

You can make the Caesar dressing up to 2 days ahead and store it in the fridge.
Adjust the amount of Caesar dressing to your preference.
The recipe makes extra Caesar dressing, which can be stored for 3-4 days in an airtight container.
Make sure to grill the asparagus and bread simultaneously to save time.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 480mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 7g
Cholesterol: 15mg