Spring asparagus is brought to new heights with a Caesar twist.
Ingredients
For the grilled asparagus
- 750g asparagus spears – trimmed
- 1 tablespoon cooking oil
- Salt and ground black pepper, to taste
- 2 tablespoons shaved parmesan, to serve
For the caesar dressing
- 2 tablespoons greek yoghurt
- 1 tablespoon grated parmesan
- 2 teaspoons milk
- 2 teaspoons lemon juice
- 1 clove garlic – crushed
- 1 anchovy – finely chopped
- ¼ teaspoon worcestershire sauce
- ¼ teaspoon dijon mustard
- Salt and ground black pepper, to taste
For the parmesan croutons
- 2 teaspoons cooking oil
- 1 clove garlic – crushed
- 2 slices bread – crusts removed
- 1 tablespoon grated parmesan
- Salt and ground black pepper, to taste
Method
For the grilled asparagus with caesar dressing
- To make the Caesar Dressing, whisk all the ingredients in a small bowl or jug. Refrigerate until needed.
- To make the Parmesan Croutons, mix the oil and garlic in a medium bowl and leave to sit for 10 minutes.
- Preheat the oven to 190°C (170°C fan bake). Line a baking tray with baking paper.
- Cut the bread into 1.5cm cubes. Add to the garlic oil with the parmesan, salt and pepper and toss to coat.
- Arrange in a single layer on the prepared tray and cook for 10–15 minutes or until golden brown, turning halfway through cooking. Set aside.
- To prepare the asparagus, preheat the oven grill to 190°C (170°C fan grill). Line a baking tray with baking paper.
- Place the asparagus on the prepared tray, sprinkle with the oil, salt and pepper and toss to coat.
- Place under the grill until al dente and slightly charred.
- Serve topped with the Caesar Dressing, Parmesan Croutons and shaved parmesan.