Caesar Asparagus with Crispy Croutons

Spring is here and that means asparagus season is so soon! This recipe has quickly become one of my favorite ways to prepare the spring veggie. The lemony Caesar dressing, nutty parmesan cheese and toasty croutons add layers of flavor and texture to this dish. Serve on it’s own or as a side dish for grilled chicken, salmon or steak.

1. Preheat oven to 475 degrees. Place asparagus and bread slices on a rimmed baking sheet. Drizzle both with olive oil and season with salt, crushed red pepper flakes and freshly ground black pepper. Bake for 10 minutes, flipping the bread slices halfway through baking. 

2. Meanwhile, combine Caesar dressing ingredients in a small mixing bowl. 

3. Place asparagus on a serving platter and drizzle with Caesar dressing. Cut bread slices into small cubes and sprinkle over the asparagus. Garnish with shaved Parmesan and serve. 

Caesar Asparagus with Crispy Croutons

Serves 4 

All you need: 

2 pounds asparagus, trimmed 

2 thick slices bakery bread 

Olive oil

Kosher salt

Crushed red pepper flakes

Freshly ground black pepper 

Caesar dressing – 

1/4 cup mayo 

1 tablespoon grated Parmesan cheese 

1 tablespoon water 

1 teaspoon Dijon mustard 

1 small anchovy filet, finely chopped 

Zest of 1 lemon 

2 teaspoons fresh lemon juice 

1 peeled garlic clove, grated 

1/4 teaspoon kosher salt 

Freshly ground black pepper 

Shaved Parmesan cheese, for garnish 

All you do:

1. Preheat oven to 475 degrees. Place asparagus and bread slices on a rimmed baking sheet. Drizzle both with olive oil and season with salt, crushed red pepper flakes and freshly ground black pepper. Bake for 10 minutes, flipping the bread slices halfway through baking. 
2. Meanwhile, combine Caesar dressing ingredients in a small mixing bowl. 
3. Place asparagus on a serving platter and drizzle with Caesar dressing. Cut bread slices into small cubes and sprinkle over the asparagus. Garnish with shaved Parmesan and serve.