Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Grilled Asparagus Caesar




Source of Recipe


howsweeteats.com


Recipe Introduction


Jessica did something different with asparagus this Easter it turned out to be the best asparagus Mike or she had ever had. She roasted it rather than grilling as specified in the directions. She also decided to chill it in the freezer for 8 minutes before adding the delicious dressing, the parmesan, and lemon zest. She didn’t bother with the croutons and they didn’t miss them at all.


Recipe Link: https://www.howsweeteats.com/2021/03/grilled-asparagus-caesar-salad/?fbclid=IwAR2zLk-jfIWNZSoWBUMm_xRUNuwMaNAip0pu_rGhPd5I3v94NGHHX_6L9Pw

List of Ingredients




ASPARAGUS:
2 pounds asparagus spears
3 tablespoons olive oil
kosher salt and pepper
garlic powder for sprinkling
4 slices sourdough bread
1/3 cup shaved parmesan cheese
3 tablespoons finely grated parmesan cheese
CAESAR DRESSING
4 garlic cloves, minced
3 tablespoons greek yogurt
2 tablespoons parmesan cheese
1 tablespoon dijon mustard
2 teaspoons red wine vinegar
1 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
1/3 cup olive oil


Recipe



ASPARAGUS:
Make the dressing first (up to a couple of days ahead of time). Store in the fridge.

Heat the grill to med-high (see note above) and allow to heat for at least 10 minutes.

Meanwhile, trim the woody stems from the asparagus. Toss the spears with 1 1/2 T. of olive oil and sprinkle with salt and pepper.

Brush the bread with the rest of the olive oil. Season the bread with a little salt and garlic powder.

Put the spears on the grill grates and grill for 5-6 minutes, turning occasionally until they are slightly charred. You can grill the bread slices at the same time – 1-2 minutes per side.

Take the spears and slices of bread off the grill. Slice or tear the toast into crouton-sized pieces. Place the spears on a small platter and dress with the Caesar dressing. Top with shaved cheese, croutons, and grated cheese. (You can also serve this cold – see note above).


CAESAR DRESSING:
Add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper to a blender or food processor and puree. With the blender/processor running, slowly stream in the olive oil until a creamy dressing forms. You won’t need all of the dressing, but it saves, refrigerated, for 3-4 days.


Serves 6-8.