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Asparagus Caesar Salad

Guys. There's a new Caesar salad in town. One that doesn't use a shred of lettuce or kale or any other leafy green. So without further ado, introducing the asparagus Caesar salad.

RELATED: The Best Way to Store Asparagus Is Also the Prettiest

Makes 4 to 6 servings

Caesar Dressing

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

2 bunches asparagus, ends trimmed

1½ cups croutons

⅓ cup Parmesan cheese shavings

1. 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. 

2. 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.

3. Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just tender, about TKminutes. Drain the asparagus and then shock it in an ice-water bath for 5 minutes. Remove the asparagus and pat dry.

4. Arrange the asparagus on a platter and spoon the dressing over the stalks. Garnish with croutons and Parmesan shavings. Serve immediately.

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