Ah, the sun is out, the birds are singing, and it’s time to crank up the backyard grill. Here’s a wonderful, light recipe that will give the grill a shakedown before you set out to conquer steaks…
Grilled Asparagus Caesar Salad
Ceasar Dressing Ingredients
- 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
Salad Ingredients
- 2 pounds asparagus spears
- 3 tablespoons olive oil
- kosher salt and pepper
- garlic powder for sprinkling
- 4 slices sourdough bread
- ⅓ cup shaved parmesan cheese
- 3 tablespoons finely grated parmesan cheese
Instructions (add a piece of grilled chicken or steak for a full meal!)
Caesar dressing
- This recipe will probably make more dressing than needed for one salad, but you can store it sealed in the fridge for about 3 to 4 days.
- Make the dressing a day or two ahead of time and store it in the fridge until you’re ready for it. Stir well before using!
- Add garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed.
- With the processor still on, stream in the olive oil until a creamy dressing forms.
Asparagus and salad base
- Preheat your grill to a medium-high setting. Let the grates get hot for at least 10 minutes.
- Remove the woody stems from the asparagus spears. Toss them with 1.5 tablespoons of the olive oil and season all over with salt and pepper.
- Brush the sourdough slices with the remaining olive oil. Sprinkle all over with kosher salt and even some garlic powder.
- Place the asparagus spears directly on the grill across the direction of the grates, so they don’t fall through the cracks.
- Grill for 5 to 6 minutes, tossing occasionally, until the spears are slightly charred. I also throw the sourdough on the grates at the same time. The bread needs about 1 to 2 minutes per side, until it’s toasty with grill marks.
- Remove the asparagus and bread from the grill. Slice or tear the sourdough into smaller crouton pieces.
- Place the asparagus on a plate and drizzle all over with the Caesar dressing – use as much or as little as you’d like.
- Top with the shaved parmesan cheese, sourdough croutons, and finely grated parmesan.
- Serve immediately!
Original recipe by Jessica on HowSweetEats.com
Yield: 4 servings Prep time: 20 min Cook time: 10 min Total time: 30 min
