Add To Favorites
As a note, make the dressing first! You can make this a day or two ahead of time and store it in the fridge too. Adapted from howsweeteats.com
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’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’s toasty with grill marks. Remove the asparagus and bread from the grill.
Slice or tear the sourdough into smaller crouton pieces. Place the asparagus on a plate and drizzle all over with the caesar dressing - use as much or as little as you’d like. Top with the shaved parmesan cheese. Top with the sourdough croutons. Top with the finely grated parmesan. Serve immediately!
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.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.