Roasted Asparagus Caesar Salad (Printable Version)

Charred asparagus pairs with crisp romaine and tangy yogurt Caesar dressing, topped with crunchy homemade croutons.

# Components:

→ 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 for enhanced creaminess

→ Garnish

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

# Preparation steps:

01 - Preheat oven to 425 degrees Fahrenheit. 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 evenly on one prepared baking sheet.
03 - Arrange trimmed asparagus on the second baking sheet. Drizzle lightly with olive oil and season with salt and pepper to taste.
04 - Roast asparagus for 10 to 12 minutes until tender with light charring. Roast croutons for 12 to 15 minutes, tossing halfway through, until golden and crisp. Remove both from oven.
05 - In a medium mixing 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. Whisk until smooth and adjust seasoning as needed.
06 - In a large salad bowl, combine chopped romaine with half of the prepared dressing. Toss until evenly coated.
07 - Arrange roasted asparagus spears over the dressed romaine. Top with croutons and shaved Parmesan cheese. Drizzle remaining dressing over the top and finish with freshly cracked black pepper.
08 - Transfer to serving plates and serve immediately while croutons remain crisp.

# Expert Advice:

01 -
  • It takes the heaviness out of Caesar salad without losing any of that bold, tangy flavor you crave.
  • Roasting asparagus brings out a sweet, nutty depth that feels more interesting than raw veggies ever could.
  • The Greek yogurt dressing is creamy and bright, and you can make it in under two minutes.
  • Homemade croutons add crunch that store bought versions just cant match, and they fill your kitchen with the best smell.
02 -
  • Don't crowd the asparagus on the pan or it will steam instead of char; give each spear a little breathing room.
  • Taste your dressing before you toss the salad because once it's mixed in, it's hard to fix if it's too salty or not bright enough.
  • If you're skipping the egg yolk, add an extra tablespoon of Greek yogurt to keep the dressing creamy.
  • Let the croutons cool for a minute or two after roasting so they firm up and get that perfect crunch.
03 -
  • Use a vegetable peeler to shave Parmesan directly over the salad; it looks restaurant quality and melts slightly from the warm asparagus.
  • If you love anchovy flavor, mash half a fillet into the dressing with the garlic for that deep, salty funk of a traditional Caesar.
  • Roast extra asparagus and croutons; they're perfect for snacking or adding to grain bowls and pastas throughout the week.
  • For a smoky touch, grill the asparagus over medium high heat for 4 to 5 minutes, turning once, instead of roasting.
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