Roasted Asparagus Caesar Salad (Printable Version)

Charred asparagus spears with crisp romaine, creamy yogurt Caesar dressing, and crunchy homemade croutons.

# Ingredient List:

→ Vegetables

01 - 1 pound fresh asparagus, trimmed
02 - 2 large romaine hearts, chopped
03 - 1 small garlic clove, minced

→ Croutons

04 - 2 cups day-old baguette or bread, cut into 1-inch cubes
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Caesar Yogurt Dressing

08 - 1/2 cup plain Greek yogurt
09 - 2 tablespoons freshly grated Parmesan cheese
10 - 2 tablespoons lemon juice
11 - 1 tablespoon extra-virgin olive oil
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon Worcestershire sauce
14 - 1 small garlic clove, minced
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1 egg yolk, optional

→ Garnish

18 - 1/4 cup shaved Parmesan cheese
19 - Freshly cracked black pepper to taste

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Toss bread cubes with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on one baking sheet in a single layer.
03 - Arrange trimmed asparagus on the second baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
04 - Roast asparagus for 10 to 12 minutes until tender and lightly charred. Simultaneously roast croutons for 12 to 15 minutes, tossing halfway through, until golden and crisp.
05 - In a medium bowl, whisk together Greek yogurt, grated Parmesan, lemon juice, extra-virgin olive oil, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and egg yolk if using until smooth and well combined. Adjust seasoning to taste.
06 - In a large salad bowl, toss chopped romaine with half of the prepared dressing until evenly coated.
07 - Arrange roasted asparagus spears over the dressed romaine. Top with croutons and shaved Parmesan cheese. Drizzle remaining dressing over the salad and finish with freshly cracked black pepper.
08 - Transfer to serving plates and serve immediately while croutons are still crisp.

# Expert Tips:

01 -
  • The charred asparagus brings a smoky sweetness that makes Caesar dressing taste entirely new.
  • Homemade croutons are shockingly easy and turn stale bread into golden, crunchy treasure.
  • Greek yogurt keeps the dressing creamy and bright without the heaviness of mayo.
  • Its a salad that feels fancy enough for guests but simple enough for a Tuesday night.
02 -
  • Don't skip tossing the croutons halfway through or the bottoms will burn while the tops stay pale.
  • If your asparagus spears are thin, check them at 8 minutes because they cook faster than thick stalks.
  • Let the roasted asparagus cool for a minute before adding them to the salad or they'll wilt the romaine.
  • Taste your dressing before you toss it, because Greek yogurt brands vary in tanginess and you might need more lemon or salt.
03 -
  • Use a vegetable peeler to shave the Parmesan into thin ribbons that melt on your tongue instead of grating it into dust.
  • If you're nervous about raw egg yolk, whisk the dressing in a double boiler over simmering water until it thickens slightly, then chill it before using.
  • Make extra croutons and keep them in a jar because they're addictive on their own and perfect for snacking.
  • Roast the asparagus until some tips are almost black, that's where the best flavor hides.
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