Roasted Asparagus Caesar Salad (Printable)

Charred asparagus with crisp romaine, creamy yogurt Caesar dressing, and golden croutons for a modern take on a beloved classic.

# 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 fresh 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

# Method:

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 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 cheese, 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 prepared dressing.
07 - Arrange roasted asparagus over the dressed romaine. Top with croutons and shaved Parmesan cheese. Drizzle with remaining dressing and finish with freshly cracked black pepper.
08 - Serve immediately while croutons remain crisp and asparagus is still warm.

# Expert Advice:

01 -
  • The roasted asparagus brings a smoky sweetness that makes plain lettuce feel boring by comparison.
  • Greek yogurt in the dressing keeps it creamy and tangy without the guilt of traditional Caesar.
  • Homemade croutons are absurdly easy and taste like little golden pillows of butter and salt.
  • It comes together in about half an hour, perfect for weeknight dinners or last minute guests.
02 -
  • Do not overcrowd the asparagus on the baking sheet or it will steam instead of roast and you will lose that beautiful char.
  • Toss the croutons halfway through baking or the bottoms will burn while the tops stay pale and sad.
  • Make the dressing right before serving because lemon juice and yogurt can separate if they sit too long.
  • If the dressing feels too thick, whisk in a teaspoon of water at a time until it reaches a pourable consistency.
03 -
  • Use a vegetable peeler to shave thin ribbons of Parmesan instead of grating it, the delicate curls look elegant and melt on contact.
  • If your asparagus spears are thick, slice them in half lengthwise before roasting so they cook evenly and get more surface area for charring.
  • Add a pinch of anchovy paste to the dressing if you want that classic Caesar funk, it deepens the flavor without tasting fishy.
  • Let the roasted asparagus cool for a minute before adding it to the salad so the residual heat does not wilt the lettuce.
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