Roasted Asparagus Caesar Salad (Printable Version)

Charred asparagus and crisp romaine paired with tangy yogurt dressing and crunchy croutons for a fresh salad twist.

# What You'll Need:

→ 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

# Steps to Follow:

01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - Toss bread cubes with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on one baking sheet.
03 - Arrange asparagus spears on the second baking sheet, drizzle with olive oil, and season with salt and pepper.
04 - Roast asparagus for 10 to 12 minutes until tender and lightly charred. Roast croutons for 12 to 15 minutes, tossing halfway through, until golden and crisp.
05 - In a medium bowl, whisk together Greek yogurt, Parmesan, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and egg yolk if using until smooth. Adjust seasoning to taste.
06 - In a large bowl, toss chopped romaine with half of the dressing. Arrange roasted asparagus over the salad and top with croutons and shaved Parmesan cheese. Drizzle with remaining dressing and finish with freshly cracked black pepper.
07 - Serve immediately for best freshness and texture.

# Additional Tips::

01 -
  • The contrast of warm roasted asparagus and crisp romaine makes every bite interesting
  • Greek yogurt lightens up the traditional Caesar dressing while keeping all that addictive flavor
  • Homemade croutons are so much better than store bought and incredibly easy to make
02 -
  • The dressing tastes better after sitting for 15 minutes, so make it first and let the garlic really meld with everything
  • Roasted asparagus keeps cooking after it leaves the oven, so pull it out when it is slightly less done than you want
  • Do not overdress the greens initially, you can always add more but soggy salad is impossible to fix
03 -
  • Room temperature ingredients make for a smoother, more cohesive dressing
  • Letting the roasted asparagus cool for just 2 minutes before assembling keeps the romaine perfectly crisp
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