Roasted Asparagus Caesar Salad (Printable Version)

Tender roasted asparagus, crisp romaine, and homemade croutons tossed in creamy yogurt Caesar dressing for a lighter, fresh take.

# What You Need:

→ Vegetables

01 - 1 lb 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 classic creaminess

→ Garnish

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

# Directions:

01 - Preheat oven to 425°F. 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 baking sheet.
03 - Arrange asparagus on the second baking sheet. Drizzle lightly 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 salad bowl, toss chopped romaine with half the dressing until well coated.
07 - Arrange roasted asparagus over the dressed romaine. Top with croutons and shaved Parmesan. Drizzle with remaining dressing and finish with extra cracked black pepper.
08 - Serve immediately while croutons are still crisp.

# Expert Tips:

01 -
  • It turns leftover bread and humble greens into something that feels special enough for company.
  • The roasted asparagus adds a smoky depth you never get from raw vegetables in a salad.
  • The yogurt dressing is creamy and tangy without feeling heavy or overly rich.
  • Everything comes together in about half an hour, and most of that is just oven time.
02 -
  • Don't skip the parchment paper, asparagus can stick and char too much on bare metal, and scrubbing burnt spears off a pan is miserable.
  • Toss the croutons halfway through or the bottoms will burn while the tops stay pale and chewy.
  • If you're nervous about raw egg yolk, just leave it out, the dressing will still be creamy and delicious.
  • Use the dressing immediately or store it in the fridge for up to two days, it thickens as it sits so you may need to thin it with a splash of water.
03 -
  • Let the asparagus cool for a minute or two before adding it to the salad, it'll stay crisp and won't wilt the romaine.
  • Double the crouton batch and keep extras in an airtight container, they stay crunchy for days and make any salad better.
  • If your dressing tastes flat, add a pinch more salt or a squeeze more lemon, it should make your mouth water a little.
  • Serve this salad on a platter instead of in a bowl, it looks more impressive and everyone can help themselves.
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