Roasted Asparagus Caesar Salad (Printable)

Tender roasted asparagus meets crisp romaine in a creamy yogurt Caesar dressing with crunchy homemade croutons.

# Required Ingredients:

→ 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

→ Garnish

18 - 1/4 cup shaved Parmesan cheese
19 - Freshly cracked black pepper to taste

# Preparation Steps:

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 evenly on one baking sheet.
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, 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.
07 - Arrange roasted asparagus over the dressed romaine. Top with croutons and shaved Parmesan. Drizzle with remaining dressing and finish with freshly cracked black pepper.
08 - Serve immediately while croutons maintain their crispness.

# Expert Suggestions:

01 -
  • The yogurt Caesar dressing delivers all that beloved tangy creaminess with way less guilt than traditional versions
  • Roasting the asparagus first adds this incredible smoky depth that makes every bite interesting
02 -
  • Warm asparagus and cool romaine need to be tossed right before serving—if the greens sit too long with hot vegetables, they wilt into sadness
  • The dressing thickens as it sits in the fridge, so thin it with a teaspoon of water or lemon juice before tossing
03 -
  • Trim asparagus by bending each spear until it snaps naturally—it knows exactly where the woody part ends
  • Let roasted vegetables rest for just 2 minutes before assembling—theyll hold their texture better when they hit the cool greens
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