Charred asparagus paired with romaine, yogurt Caesar dressing, and homemade croutons for a lighter, fresher 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
# 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 trimmed 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 with light char. Roast croutons for 12 to 15 minutes, stirring halfway through, until golden and crisp.
05 - In a medium bowl, whisk together Greek yogurt, Parmesan cheese, lemon juice, extra-virgin olive oil, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and egg yolk if using until smooth. Taste and adjust seasoning as needed.
06 - In a large salad bowl, combine chopped romaine with half of the prepared dressing and toss until well coated.
07 - Top dressed romaine with roasted asparagus spears. Add croutons and shaved Parmesan cheese. Drizzle with remaining dressing and finish with freshly cracked black pepper.
08 - Transfer to serving plates or bowls immediately while components are still warm and crisp.
