This roasted asparagus Caesar salad is packed full of flavor and a great twist to classic roast asparagus. Plus you’ll love the homemade Greek yogurt caesar dressing!
Another day another asparagus recipe! And another salad recipe. Man, I’m really pumping out these salad recipes. By winter I should be super fit and fine. Or really not because I can’t seem to quit my love of desserts. You know those people who are all “yeah, I don’t really like dessert.” Um, I’m not one of those people. Every day must end with a little something sweet. My favorite is a scoop of ice cream but I’ll also happily eat a few squares of dark chocolate too. Or brownies. Or cake. Or cereal. Or cookies.
You get it. I love sweets. But I love salads too so I like to think it’s a delicate balance.
I’ve talked about my love of roasted asparagus before and this time is no different. While I typically just roast it up regular style for dinner this time I took it’s roasted deliciousness and made it even more flavorful. I made the caesar dressing out of Greek yogurt and I LOVELOVELOVE the tang it brings. This dressing is ready in a few minutes and tastes so crazy good. Don’t skimp on that anchovy paste either. It’s good – I PROMISE!
I once again used my homemade garlic butter croutons to bring a nice crunch element to the dish. They work so well in salads! Plus they are crunchy and buttery and those are 2 of my favorite things when it comes to crunchy snacks.
P.S. I know this roasted asparagus caesar salad recipe says it’s 2 servings but I totally ate this whole thing by myself.
Roasted Asparagus Caesar Salad
This roasted asparagus Caesar salad is packed full of flavor and a great twist to classic roast asparagus. Plus you'll love the homemade Greek yogurt caesar dressing!
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1/3 cup plain Greek yogurt
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons creamy Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1 teaspoon anchovy paste
- 1 teaspoon grated garlic
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 1 pound asparagus, ends trimmed
- 10 homemade garlic butter croutons
- 2 tablespoons shaved Parmesan cheese
In a small bowl whisk together all ingredients. If the mixture is too thick simply thin it out with a little water.
Preheat oven to 425 degrees.
Trim asparagus ends, lay flat on cookie sheet and drizzle with olive oil. Sprinkle with kosher salt and black pepper.Roll stalks on the sheet to evenly cover with seasoning and oil.
Add to oven and depending on the thickness of your asparagus stalks it should be done anywhere between 7 and 10 minutes.
Remove asparagus from the oven, drizzle with the desired amount of Caesar dressing, croutons and shaved Parmesan. Sprinkle with black pepper if desired.