Fresh Asparagus Caesar Salad

How to Make

• 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.