Caesar Grilled Asparagus

When I saw this recipe on Kevin’s Closet Cooking, I couldn’t wait to make it! What’s not to love about crisp, tender grilled asparagus with a delicious tangy Caesar dressing drizzled on top along with some homemade croutons, freshly cracked black pepper, and tons of freshly shaved parmesan? I adapted this recipe a bit by making my garlic and herb croutons and also adapted the dressing a bit to work with what I had on hand. This is my new favorite side dish and I guarantee it will be on my dinner table again…soon!

How to Make Caesar Grilled Asparagus

Make the homemade garlic and herb croutons – click here for the instructions. 

Make the Caesar dressing by whisking together the mayonnaise, buttermilk, lemon juice, minced garlic, minced anchovy, Worcestershire sauce, Dijon mustard, sea salt, and freshly cracked pepper, to taste, until well combined. Set aside in the refrigerator until ready to use.

Heat a grill pan over medium-high heat. Toss the asparagus spears with a bit of olive oil then season with sea salt and freshly cracked pepper; toss to coat evenly. Place into the grill pan and cook, flipping occasionally, for 4-5 minutes, or until crisp-tender and slightly charred. Place on serving plate.

To serve, drizzle the top of the asparagus with some of the Caesar dressing then top with homemade croutons, freshly shaved parmesan, and lots of freshly cracked pepper, to taste. Serve immediately. Enjoy.

Caesar Grilled Asparagus

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Course: Sides

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Ingredients

Caesar Dressing:

• 2 tbsp mayonnaise
• 2 tsp buttermilk
• 2 tsp fresh lemon juice
• 1 small clove of garlic, minced
• ½ anchovy, minced
• ¼ tsp Worcestershire sauce
• ¼ tsp Dijon mustard
• Sea salt and freshly cracked pepper, to taste

Caesar Grilled Asparagus:

• ½ cup homemade herb and garlic croutons, (Click link up above to see recipe)
• 1 bunch of asparagus, wooden ends trimmed
• 1-2 tsp olive oil
• Sea salt and freshly cracked pepper, to taste
• Parmesan, shaved

Instructions

• Make the Caesar dressing by whisking together the mayonnaise, buttermilk, lemon juice, minced garlic, minced anchovy, Worcestershire sauce, Dijon mustard, sea salt, and freshly cracked pepper, to taste, until well combined. Set aside in the refrigerator until ready to use.
• Make the homemade garlic and herb croutons - click her for the instructions. 
• Heat a grill pan over medium-high heat.
• Toss the asparagus spears with a bit of olive oil then season with sea salt and freshly cracked pepper; toss to coat evenly.
• Place into the grill pan and cook, flipping occasionally, for 4-5 minutes, or until crisp-tender and slightly charred. Place on serving plate.
• To serve, drizzle the top of the asparagus with some of the Caesar dressing then top with homemade croutons, freshly shaved parmesan, and lots of freshly cracked pepper, to taste. Serve immediately. Enjoy.

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