Fresh salad featuring roasted asparagus, crisp romaine, and creamy yogurt dressing with crunchy homemade croutons.
# What You Need:
→ Vegetables
01 - 1 pound fresh asparagus, trimmed
02 - 2 large romaine hearts, chopped
03 - 1 small garlic clove, minced
→ Croutons
04 - 2 cups day-old baguette or bread, cut into 1-inch cubes
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Caesar Yogurt Dressing
08 - 1/2 cup plain Greek yogurt
09 - 2 tablespoons freshly grated Parmesan cheese
10 - 2 tablespoons lemon juice
11 - 1 tablespoon extra-virgin olive oil
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon Worcestershire sauce
14 - 1 small garlic clove, minced
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1 egg yolk, optional for classic creaminess
→ Garnish
18 - 1/4 cup shaved Parmesan cheese
19 - Freshly cracked black pepper to taste
# How To Make It:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Toss bread cubes with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on one baking sheet in a single layer.
03 - Arrange asparagus on the second baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
04 - Roast asparagus for 10 to 12 minutes until tender and lightly charred. Roast croutons for 12 to 15 minutes, tossing halfway through, until golden and crisp.
05 - In a medium bowl, whisk together Greek yogurt, Parmesan cheese, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and egg yolk if using until smooth. Adjust seasoning to taste.
06 - In a large salad bowl, toss chopped romaine with half of the prepared dressing until well coated.
07 - Arrange roasted asparagus spears over the dressed romaine. Top with croutons and shaved Parmesan cheese. Drizzle with remaining dressing and finish with freshly cracked black pepper.
08 - Serve immediately while croutons remain crispy.
