Asparagus Caesar Salad

10 minutesServes 4-6
asparagus caeser salad


  • 1 tbsp mayonnaise
  • 1 ½ tbsp red wine vinegar
  • 1 lemon, zested and juiced
  • 2 garlic cloves, roughly chopped
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 anchovy fillet (or 1 tsp anchovy paste)
  • 6 tbsp extra virgin olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 2 bunches raw asparagus, ends trimmed and stalks cut into ½-in pieces
  • ½ c freshly grated Parmigiano Reggiano cheese


Combine first 7 ingredients in a blender until smooth. Gradually add olive oil in a thin, steady stream until emulsified. Season with salt and pepper, to taste. In a medium bowl, toss asparagus with the dressing, then remove to a serving platter. Top with grated Parmigiano Reggiano cheese.