Roasted Asparagus Caesar Salad (Printable)

Fresh charred asparagus pairs with romaine and tangy yogurt Caesar dressing, topped with crunchy homemade croutons.

# What You’ll 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

→ 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 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 the dressing until evenly coated.
07 - Arrange roasted asparagus over the dressed romaine. Top with croutons and shaved Parmesan. Drizzle with remaining dressing and finish with extra cracked black pepper.
08 - Serve immediately while croutons maintain their crispness.

# Expert Advice:

01 -
  • The roasted asparagus brings a smoky sweetness that transforms the classic Caesar into something seasonal and exciting.
  • Homemade croutons stay crunchy longer and taste infinitely better than store-bought versions.
  • Greek yogurt keeps the dressing creamy and tangy while cutting down on heaviness.
  • Everything comes together in about 35 minutes, making it perfect for weeknight dinners or impromptu gatherings.
02 -
  • Dont crowd the asparagus on the baking sheet or theyll steam instead of getting those delicious charred edges that make this salad special.
  • Toss croutons halfway through roasting or the bottom ones will burn while the top ones stay pale and soft.
  • Add the dressing to romaine just before serving because it will wilt the leaves if it sits too long.
  • Taste your dressing before tossing because the acidity and saltiness of Parmesan and Worcestershire can vary wildly by brand.
03 -
  • Reserve a few whole roasted asparagus spears for plating on top, it makes the presentation feel restaurant-worthy.
  • Double the crouton batch and keep extras in an airtight container for up to three days to toss on soups or snack on straight.
  • If your dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it drizzles smoothly.
  • Let the asparagus cool for a minute or two before adding to the salad so the heat doesnt wilt the romaine immediately.
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