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.
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
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.