Grilled Asparagus Caesar Salad
Grilled Asparagus Caesar Salad
Salads
Ingredients
- 2 pounds of asparagus spears
- 3 tablespoons Fustini's Tuscan Herb olive oil
- kosher salt and pepper
- Fustini's Grilling blend
- 4 slices of sourdough bread
- ⅓ cup shaved parmesan cheese
- 3 tablespoons finely grated parmesan cheese
- 4 cups salad greens of choice
- 1 egg yolk
- 2-3 anchovy fillets or 1 teaspoon anchovy paste
- 1 teaspoon Fustini’s Sicilian Lemon balsamic
- juice of 1/2 lemon
- 1 tablespoon whole-grain mustard
- 1 garlic clove, finely pulverized
- salt and freshly ground black pepper
- 2 tablespoons Fustini's Tuscan Herb olive oil
Directions
- Preheat your grill to a medium-high setting and let the grates get hot. Remove the woody stems from the asparagus spears. Toss them with 1.5 tablespoons of olive oil and season all over with salt and pepper. Brush the sourdough slices with the remaining olive oil. Sprinkle all over with grilling spices.
- Place the asparagus spears directly on the grill (in the opposite direction of how the grates run, so they don&rsquo,t fall through the cracks!). Grill for 5 to 6 minutes, tossing occasionally until the spears are slightly charred. I also throw the sourdough on the grates at the same time. The bread needs about 1 to 2 minutes per side until it&rsquo,s toasty with grill marks. Remove the asparagus and bread from the grill.
- Slice or tear the sourdough into smaller crouton pieces, and roughly chop asparagus into 2-3" pieces. Place the salad greens and asparagus on a plate and drizzle all over with the Caesar dressing - use as much or as little as you&rsquo,d like. Top with the shaved parmesan cheese. Top with the sourdough croutons.
- Place egg yolk in a medium-size bowl. Mash the anchovy fillets with a fork and add to the egg yolk. Add vinegar, lemon juice, mustard, garlic and salt and pepper and whisk together. While whisking, slowly add both oils until the desired thickness is achieved. Use immediately.
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