Caesar Roasted Asparagus
Say hello to your new favourite salad
- 1 lb. asparagus, stalks trimmed
- 3 tbsp. extra-virgin olive oil, divided
- kosher salt
- Freshly ground black pepper
- 1/4 baguette, cut into cubes
- 3/4 c. mayonnaise
- 1/4 c. freshly grated Parmesan, plus more for garnish
- 1 clove garlic, minced
- 1 tsp. honey mustard
- 1 tsp. Worcestershire sauce
- Juice of 1/2 lemon
Preheat oven to 425 degrees F. On a large baking sheet, toss asparagus with 2 tablespoons olive oil and season with salt and pepper.
Arrange the asparagus in a single layer. Bake until just tender, 12-15 minutes. While asparagus is baking, start on the croutons and the dressing.
Make croutons: Reduce grill to low heat. In a large skillet, toss bread with remaining tablespoon olive oil and season with salt. Place skillet over the grill and cook until toasted, 3 minutes.
Make creamy Caesar dressing: In a small bowl, whisk together mayo, Parm, garlic, honey mustard, Worcestershire and lemon juice and season with salt and pepper.
Transfer asparagus to a plate and drizzle with dressing. Top with croutons and Parm.
If you want to take it up a notch, feel free to add some bacon as well.