Recipe for Caesar Salad with Asparagus and Four Servings



1 bunch fresh asparagus, bottom parts snapped off

1 head romaine lettuce, washed and chopped

1/2 cup shaved or grated Parmesan cheese

Croutons (optional)


1/2 cup mayonnaise

2 cloves garlic, minced

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1/4 cup grated Parmesan cheese.

Salt and pepper to taste.

3 tablespoons olive oil.


First, bring salted water to a boil. Add asparagus slices and cook for about two to three minutes or until they become tender-crisp. Remove from pot immediately and place into a bowl filled with ice water; this will stop the cooking process. Drain and set aside.

Make Caesar Dressing:

Start by whisking mayo, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, grated Parmesan cheese, salt and pepper together in a bowl.

While drizzling olive oil slowly into mixture and continue whisking until smooth and creamy then adjust seasoning with more salt or pepper if desired.

Put Together Salad:

Combine chopped romaine lettuce leaves with blanched asparagus spears in large salad bowl.

Pour made dressing over boiled lettuce and asparagus. Toss gently so that all ingredients are coated evenly by dressing.


Divide salad among four plates.

If you prefer an extra crunch factor, top each portion off with shavings of Parmesan cheese or grated cheese along with croutons.


Leave a Reply

Your email address will not be published. Required fields are marked *