Description
A fresh twist on classic Caesar salad made with tender roasted asparagus, creamy yogurt based dressing, crunchy garlic butter croutons, and shaved Parmesan.
Ingredients
Units
Scale
- 1/3 cup plain Greek yogurt
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons creamy Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1 teaspoon anchovy paste
- 1 teaspoon grated garlic
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 1 pound asparagus, ends trimmed
- 10 garlic butter croutons
- 2 tablespoons shaved Parmesan cheese
Instructions
- Preheat the oven to 220°C or 425°F.
- In a mixing bowl, whisk together Greek yogurt, grated Parmesan, Dijon mustard, lemon juice, olive oil, anchovy paste, grated garlic, salt, and pepper until smooth.
- Arrange the asparagus on a baking sheet in a single layer and season lightly with salt and pepper.
- Roast the asparagus for 12 to 15 minutes until tender with light browning.
- Remove the asparagus from the oven and allow it to cool slightly.
- Toss the warm asparagus gently with the prepared Caesar dressing.
- Transfer to a serving bowl and top with garlic butter croutons and shaved Parmesan cheese.
- Serve immediately.
Notes
- Let the asparagus cool slightly before adding dressing to prevent thinning.
- Add croutons just before serving to keep them crunchy.
- Taste the dressing and adjust seasoning as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg