Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cooking Light, Easter, Healthy & Whole Foods, Salads, Spring
Yields or Serves:
Rating:
[Total: 0 Average: 0/5]
Tags: Anchovies, Anchovy Paste, Asparagus, Asparagus Caesar Salad, Asparagus Salad, Caesar Salad, Dijon Mustard, Dinner, Easter, Garlic, Healthy Cooking, Healthy Eating, Kosher Salt, Lemon Juice, Lemon Zest, Lemons, Lunch, Mayonnaise, Mustard, Olive Oil, Parmigiana Reggiani Cheese, Pepper, Red Wine Vinegar, Salads, Salt, Spring, Victoria Hart Glavin, Vinegar, Worcestershire Sauce, www.tinynewyorkkitchen.com
Stalk up on asparagus this spring and give this Asparagus Caesar Salad a try for either lunch or dinner.
- 1 Tablespoon Mayonnaise
- 1 1/2 Tablespoons Red Wine Vinegar
- Zest Of 1 Lemon
- Juice of 1 Lemon
- 3 Garlic Cloves (Roughly Chopped)
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Worcestershire Sauce
- 1 Anchovy Fillet Or 1 Teaspoon Anchovy Paste
- 6 Tablespoons Olive Oil
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Pepper
- 2 Bunches Asparagus (Ends Trimmed & Stalks Cut Into 1/2 Inch Pieces)
- 1/2 Cup Freshly Grated Parmigiano Reggiano Cheese
- Place mayonnaise, red wine vinegar, lemon zest, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy in a blender or food processor. Pulse until smooth. Gradually add olive oil in thin, steady stream until emulsified. Add kosher salt and pepper.
- In medium-size bowl toss asparagus with dressing. Transfer to serving platter. Top with grated Parmigiano Reggiano cheese.
- Serve at room temperature.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
