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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.
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. Make the Caesar 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.
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. Make the Asparagus 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.
4. Arrange the asparagus on a platter and spoon the dressing over the stalks. Garnish with croutons and Parmesan shavings. Serve immediately.
Caesar Dressing
183 calories
20g fat
1g carbs
2g protein
0g sugars
Asparagus Salad
70 calories
2g fat
9g carbs
5g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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