Creamy Asparagus Caesar Salad

6
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (324.4 g)
  • Calories 476.9
  • Total Fat - 27.6 g
  • Saturated Fat - 10 g
  • Cholesterol - 914.3 mg
  • Sodium - 615.2 mg
  • Total Carbohydrate - 16.3 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2 g
  • Protein - 38.5 g
  • Calcium - 325.9 mg
  • Iron - 5.9 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.3 mg

Step 1

Place eggs in a small saucepan of cold water and bring to the boil and boil gently for about 4 to 5 minutes and then drain and rinse under cold water to cool.

Step 2

Crack and peel shells and cut eggs in half.

Step 3

Cut asparagus diagonally into thirds and place in a heatproof bowl and cover with boiling water and let stand for 1 minute and then drain and rinse under cold water and drain once again.

Step 4

Trim end of cos lettuce and cut each lettuce crossway into thirds and just before serving, arrange lettuce on a serving plate and top with asparagus, eggs, bagel chips and parmesan and drizzle over the dressing and garnish with pepper.

Step 5

TIP - If you can't find local asparagus, swap asparagus for a protein such as prawns or chicken.

Tips & Variations


No special items needed.

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