Asparagus Caesar Salad

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asparagus caesar salad recipe
Photo: Liz Andrew/Styling: Erin McDowell

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.


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.

Nutrition Facts
  • 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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