Those crunchy croutons, though.
Nothing says “Spring” like fresh asparagus—unless it’s this Asparagus Caesar. Featuring tender, pan-blistered asparagus, crispy ciabatta croutons, and lashings of creamy homemade Caesar dressing, this elegant but easy twist on the classic Caesar salad is a true celebration of the season.
Beyond the tender sweet asparagus, the star of this salad is the rich, silky-smooth Caesar dressing. Making this type of emulsified dressing can seem intimidating if you’ve never done it before, but I promise it’s not at all difficult. Lemon juice, egg yolk, salt, and finely chopped garlic and anchovies are stirred together in a large bowl, and then the oil is drizzled in, bit by bit, while you whisk constantly to incorporate it. Much like making mayo, the key is to add the oil SUPER gradually, especially in the beginning, when the mixture will be more likely to “break” or separate. Be patient, and you’ll be rewarded with a super glossy, luscious dressing that far surpasses anything you could buy in a bottle.
The second—but no less delicious—key element is the homemade croutons. Crisp and crunchy, they’re so addictive that you’ll have to literally hide them from your children, partners, and friends—or they’ll disappear well before you can sprinkle them over the salad. (Hey—there’s a good reason this recipe makes far more than you’ll need for the salad itself!) Ciabatta is the best bread for this, but if you can’t find it, a baguette or any plain white country bread would work as well.
Crisp, bright green asparagus, drizzled in rich Caesar dressing and showered with shards of shaved parmesan and crunchy croutons. Fresh and crisp, rich and full of umami, this salad promises to bring the spirit of spring to your table in every possible way.
Enjoy!
Asparagus Caesar
(Serves 4)
For the croutons:
8 oz. ciabatta, cut into ¾” cubes
2 tbsp. extra-virgin olive oil
½ tsp. kosher salt
For the dressing:
1 large garlic clove, finely chopped
4 tsp. fresh lemon juice, plus more as needed
3 anchovy fillets, preferably packed in oil
¼ tsp. kosher salt, plus more as needed
1 large egg yolk
½ tsp. Worcestershire sauce
¼ cup canola oil
3 tbsp. extra-virgin olive oil
¼ c. (1/2 oz) finely grated parmesan cheese
¼ tsp. freshly ground black pepper
For the salad:
1 lb. asparagus, woody stems removed
1 tbsp. olive oil
½ tsp. kosher salt
1 oz parmesan, shaved
Special equipment: large baking sheet
Method
For the croutons:
Preheat oven to 400 degrees F. In a large bowl, toss cubed ciabatta with olive oil and kosher salt. Spread onto a large rimmed baking sheet and bake until golden brown and crisp, 8-12 minutes. Let cool.
For the dressing:
In a large bowl, combine garlic and lemon juice. Let sit 5-10 minutes.
Meanwhile, finely chop the anchovies. Add salt and continue to chop, smashing and scraping the anchovy with the side of the blade until it becomes a paste.
Add anchovy paste, egg yolk, and Worcestershire sauce to bowl with garlic and lemon and whisk until homogenous. Still whisking, slowly drizzle in canola and olive oil until completely incorporated and dressing thickens to a smooth emulsified texture. Whisk in parmesan and black pepper. Taste and season with additional salt and lemon juice.
Store in an airtight container in the refrigerator for up to 1 day (dressing is best the first day).
For the salad:
In a large bowl, toss together asparagus, olive oil and salt.
Preheat a large heavy pan over high heat. Working in batches as necessary, add asparagus to pan and cook, tossing occasionally, until charred and crisp-tender, 3-4 minutes. Remove to a platter and let cool slightly.
To serve, drizzle asparagus with dressing, sprinkle with shaved parmesan, and top with croutons.
Originally posted April 5, 2023.
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