Ingredients
FOR THE PARMESAN CROUTONS :
- 2 teaspoons olive oil
- 1 small clove garlic, grated
- 1 cup bread, cut into 1/2 inch cubes (gluten free for gluten free)
- 1 tablespoon parmigiano reggiano (parmesan), grated
- salt and pepper to taste
FOR THE LIGHT CAESAR DRESSING:
- 2 tablespoons Greek yogurt
- 2 teaspoons buttermilk (or milk or water)
- 2 teaspoons lemon juice (or white wine vinegar)
- 1 small clove garlic, grated
- 1 anchovy fillet, chopped
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Dijon mustard
- 1 tablespoon parmigiano reggiano (parmesan), grated
- salt and pepper to taste
FOR THE CAESAR GRILLED ASPARAGUS:
- 1 1/2 pounds asparagus, trimmed
- 1 tablespoon oil
- salt and pepper to taste
- 2 tablespoons parmigiano reggiano (parmesan), grated
- fresh cracked black pepper to taste
Directions
FOR THE PARMESAN CROUTONS:
- Mix the oil and garlic and let sit for a while before straining the garlic from the oil, reserving it for the dressing.
- Toss the bread in the garlic oil, parmesan, salt and pepper, arrange in a single layer on a baking sheet and bake in a preheated 375F/190C oven until lightly golden brown, about 10-15 minutes, mixing half way through.
FOR THE LIGHT CAESAR DRESSING:
Mix everything well.
FOR THE CAESAR GRILLED ASPARAGUS:
- Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
- Serve topped with the caesar dressing, croutons, parmesan and fresh cracked black pepper to taste and enjoy!
Smartpoints : 5
Serves : 4
