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 has been cooking and writing recipes since she was a a young girl. 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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