Caesar Grilled Asparagus Recipe

Crisp, tender and smokey grilled asparagus in a caesar dressing with crunchy croutons and plenty of parmesan!

The local asparagus is still going strong and I have another recipe for you, a caesar style asparagus dish with grilled asparagus served in a caesar dressing along with croutons and plenty of parmesan. This recipe could not be simpler, you just need to grill the asparagus and serve it topped with caesar dressing, croutons and parmesan. If you use store bought dressing and croutons this recipe is lightning quick but I like to make my own because that way I know exactly what goes into the dressing and I can use up some leftover bread for the croutons. For the dressing I went with a non-traditional version with a base of Greek yogurt to keep it nice and light but I did not sacrifice anything in the way of flavour! Instead of just using basic croutons, I flavoured the oil with garlic and tossed the croutons in parmesan cheese before baking until nice and golden brown and crispy! You can make both the dressing and the croutons the day before to cut down on time spent in the kitchen when you would rather be outdoors grilling! I like to grill the asparagus for this dish because you can do it outside and it adds a fabulous smokiness but you could also steam, roast, etc. it if you prefer. If you’re looking for a tasty side dish for a summer grilled meal this caesar grilled asparagus is definitely a great option!

Grilling the asparagus gives it a really nice smokiness that is absolutely amazing!

Slice up the grilled asparagus and serve it as a salad!

Caesar Grilled Asparagus

Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4

Crisp, tender and smokey grilled asparagus in a caesar dressing with crunchy croutons and plenty of parmesan!

ingredients

For the parmesan croutons:

2 teaspoons olive oil
1 small clove garlic, grated
1 cup bread, cut into 1/2 inch cubes (gluten free for gluten free)
1 tablespoon parmigiano reggiano (parmesan), grated
salt and pepper to taste

For the light caesar dressing:

2 tablespoons Greek yogurt
2 teaspoons buttermilk (or milk or water)
2 teaspoons lemon juice (or white wine vinegar)
1 small clove garlic, grated
1 anchovy fillet, chopped
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Dijon mustard
1 tablespoon parmigiano reggiano (parmesan), grated
salt and pepper to taste

For the caesar grilled asparagus:

1 1/2 pounds asparagus, trimmed
1 tablespoon oil
salt and pepper to taste
2 tablespoons parmigiano reggiano (parmesan), grated
fresh cracked black pepper to taste

directions

For the parmesan croutons:

Mix the oil and garlic and let sit for a while before straining the garlic from the oil, reserving it for the dressing.
Toss the bread in the garlic oil, parmesan, salt and pepper, arrange in a single layer on a baking sheet and bake in a preheated 375F/190C oven until lightly golden brown, about 10-15 minutes, mixing half way through.

For the light caesar dressing:

Mix everything well.

For the caesar grilled asparagus:

Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
Serve topped with the caesar dressing, croutons, parmesan and fresh cracked black pepper to taste and enjoy!