Asparagus Caesar Salad

Stalk up on asparagus this spring and give this Asparagus Caesar Salad a try for either lunch or dinner.

  • 1 Tablespoon Mayonnaise
  • 1 1/2 Tablespoons Red Wine Vinegar
  • Zest Of 1 Lemon
  • Juice of 1 Lemon
  • 3 Garlic Cloves (Roughly Chopped)
  • 1 Teaspoon Dijon Mustard
  • 1 Teaspoon Worcestershire Sauce
  • 1 Anchovy Fillet Or 1 Teaspoon Anchovy Paste
  • 6 Tablespoons Olive Oil
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 2 Bunches Asparagus (Ends Trimmed & Stalks Cut Into 1/2 Inch Pieces)
  • 1/2 Cup Freshly Grated Parmigiano Reggiano Cheese
  1. Place mayonnaise, red wine vinegar, lemon zest, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy in a blender or food processor. Pulse until smooth. Gradually add olive oil in thin, steady stream until emulsified. Add kosher salt and pepper.
  2. In medium-size bowl toss asparagus with dressing. Transfer to serving platter. Top with grated Parmigiano Reggiano cheese.
  3. Serve at room temperature.
  4. Serves 4
  5. Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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