The weather’s getting nice and the grills are coming out, but anyone can grill meat, right? Kyle’s here with a recipe that will bring some creativity to your friends’ boring steak, chicken, or fish…
Caesar Dressing Ingredients:
- 4 anchovies
- 1 garlic clove, smashed
- ½ teaspoon salt
- 2 egg yolks
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ½ cup extra-virgin olive oil
- ½ teaspoon freshly ground black pepper
Asparagus Salad Ingredients:
- 2 bunches asparagus, ends trimmed
- 1½ cups croutons
- ⅓ cup Parmesan cheese shavings
Preparation:
Dressing:
- On a cutting board, use the side of a knife to mash the anchovies, garlic and salt into a paste. Transfer to a blender or food processor.
- Add the egg yolks, lemon juice and Djion, and mix until smooth. With the blender running, add the olive oil in a slow, steady stream and mix until the dressing is thick.
- Season with black pepper, and set aside.
Salad:
- Bring a large pot of salted water to a boil over high heat.
- Add the asparagus and cook until just tender, 5 to 7 minutes.
- Drain the asparagus and then shock it in an ice-water bath for 5 minutes.
- Remove the asparagus and pat dry.
- Arrange the asparagus on a platter and spoon the dressing over the stalks.
- Garnish with croutons and Parmesan shavings. Serve immediately.
Original recipe on PureWow
Prep: 20m, Cook: 15m, Makes 6 servings
