Creamy Asparagus Caesar Salad
Recipe: #31403
February 12, 2019
Categories: Salads, Main Dish Salad, Cheese, Parmesan, Eggs, Lettuce, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.