Fresh Asparagus Caesar Salad
Recipe: #23816
May 23, 2016
Categories: Salads, Cheese, Parmesan, Eggs, Asparagus, Italian, 5-Minute Prep, Baby Shower, Brunch Easter, Fathers Day, Mothers Day, Picnic, Sunday Dinner, Heart Healthy, Low Carbohydrate, Vegetarian, Salad Dressing, more
"This is a delicious and easy fresh salad; and, so simple to make. Perfect as a side dish or salad. Now, I like to take this same salad; and add - some crusty baguettes, prosciutto, pan sauteed tomatoes, and top with fried or poached eggs. Then, you have a great main dish salad for lunch or dinner. See my recipe 'Fresh Asparagus Caesar Salad for Lunch or Dinner - Version II (Recipe #23817).' This recipe is based off a recipe from the grocery store, 'Fresh Market;' I added a few extra ingredients to my liking - and, it is definitely worth passing along."
Ingredients
-
-
-
-
-
- FOR DRESSING
-
-
-
-
-
-
-
-
-
-
-
- Garnish
-
Nutritional
- Serving Size: 1 (430 g)
- Calories 505.4
- Total Fat - 40.9 g
- Saturated Fat - 7 g
- Cholesterol - 8.5 mg
- Sodium - 222.1 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 10.1 g
- Sugars - 9.9 g
- Protein - 11.6 g
- Calcium - 251.3 mg
- Iron - 6.2 mg
- Vitamin C - 76.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Notes: Asparagus - You really want a nice firm, medium thickness asparagus. DO not use those woody thick spears, or those tiny 'pencil thin' ones - they just don't work in this recipe. Now, you can always blanch them; however, I don't find it necessary if using a 'good' fresh asparagus.
Step 2
Notes: Croutons - I simply add them to a ziploc or plastic bag and crush. You don't want crumbs, just lightly crushed.
Step 3
Dressing ... Add the olive oil, mayonnaise, vinegar, lemon zest and juice, garlic, anchovy paste, dijon mustard, worcestershire, red pepper flakes, a pinch of salt and pepper to a mason jar; cover and shake. You can also make this in a bowl, and whisk; or, in blender too. The mason jar is just easy and convenient - less clean up too. This dressing is great on a basic green salad too; so, I often make double the recipe to use later on. I do like to let the dressing chill a couple of hours before using if possible.
Step 4
Salad ... Add the asparagus, shallots, (optional fennel), half of the croutons, most of the dressing to a bowl; and, toss to combine. Add more dressing to your liking. Then, transfer to a serving bowl or platter.
Step 5
Finish and ENJOY! ... Add the remaining croutons, parmesan cheese; and, optional fennel fronds, if you decide to use them. Done! Super simple, and super easy. As mentioned; if, serving to company - I like to garnish with a few lemon slices.
Step 6
See my other recipe ... 'Fresh Asparagus Caesar Salad for Lunch or Dinner - Version II, (Recipe #23817)' that uses the same basic salad recipe. But, I the salad is topped on toasted baguettes, pan sauteed tomatoes; and, finished with deli prosciutto and fried or poached eggs. It makes a great lunch or dinner salad.
Tips
No special items needed.