Asiago Asparagus Caesar Salad

By • April 15, 2015 2 Comments

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Author Notes: Just in time for spring, this salad is slightly healthier than the traditional Caesar with lightened up dressing and added vegetables but still packs all of the classic taste!Megan @Foodiocentric

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Serves 6

Croutons

  • 6 pieces Italian bread
  • 3 tablespoons butter, melted
  • 1 tablespoon Asiago cheese, grated
  1. Pre-heat oven to 350. Line baking sheet with parchment paper.
  2. Tear or cut bread into small cubes.
  3. Toss with melted butter to coat.
  4. Spread on parchment lined baking sheet. Sprinkle with cheese.
  5. Bake for 25 minutes or until browned.
  6. Store in airtight container for up to 1 week.

Dressing & Salad

  • 1-2 garlic cloves (depending how garlicky you like it)
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1/4 cup (heaping) mayonnaise
  • 1/4 cup (scant) Greek yogurt
  • 1/2 cup olive oil
  • 1/4 cup Asiago cheese, freshly grated
  • 2 bunches Romaine lettuce, washed and cut into bite-size pieces
  • 1 bunch asparagus, thinly sliced
  • 1/4 cup Asiago cheese, freshly grated
  • Salt & Pepper, to taste
  1. Pulse garlic in food processor until finely chopped. Scrape down sides.
  2. Add Worcestershire sauce, pulse.
  3. Add mustard, mayonnaise, and yogurt. Pulse to combine. Scrape down sides.
  4. Add the olive oil. If you have a pour-through type food processor, pour the oil in a steady stream while the processor is running. If not, add the oil 1/4 c. at a time, pulsing to combine after each addition.
  5. Transfer dressing to bowl or jar. Add cheese. Shake or stir to combine.
  6. Store in refrigerator for up to a week.
  7. To assemble the salad, add lettuce, asparagus, and croutons to large bowl. Toss with dressing. Top with remaining cheese and salt and pepper to taste.

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