Asparagus Caesar 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.