Ingredients

1 1/2 oz. Parmesan, finely grated (about 3/4 cup)

1/2 cup mayonnaise

2 tbsp. fresh lemon juice

1 1/2 tsp. Worcestershire sauce

1 tsp. anchovy paste

1 tsp. Dijon mustard

1/2 tsp. garlic powder

1/2 tsp. freshly ground black pepper

1/8 tsp. kosher salt

2 lb. asparagus, trimmed

1/4 tsp. freshly ground black pepper

4 tbsp. extra-virgin olive oil, divided

1/2 tsp. kosher salt, divided

2 to 3 slices sourdough or country-style bread

1/2 tsp. Italian seasoning

1/4 tsp. garlic powder

Finely grated Parmesan, for serving

Instructions

Step 1: In a medium bowl, whisk together the Parmesan, mayonnaise, lemon juice, Worcestershire sauce, anchovy paste, Dijon mustard, garlic powder, black pepper, and salt until smooth. Cover and refrigerate the dressing until ready to use.

Step 2: Preheat a grill to high heat for about 5 minutes, or heat a grill pan over high heat.

Step 3: On a large baking sheet, toss the asparagus with black pepper, 2 tablespoons of olive oil, and 1/4 teaspoon of kosher salt.

Step 4: Grill the asparagus perpendicular to the grates so they don’t fall through, turning occasionally until charred and tender: 2 to 3 minutes on a grill or 3 to 4 minutes if using a grill pan. Transfer to a platter.

Step 5: Reduce the grill heat to medium-low. In a small bowl, mix the Italian seasoning, garlic powder, remaining 2 tablespoons of olive oil, and 1/4 teaspoon of kosher salt.

Step 6: Brush the seasoned oil onto both sides of the bread slices.

Step 7: Grill the bread, turning occasionally, until toasted and golden, about 3 to 4 minutes per side. Transfer to a plate and let cool slightly.

Step 8: Cut the toasted bread into cubes or tear into bite-sized pieces to make croutons.

Step 9: Arrange the grilled asparagus on a serving plate, drizzle with the desired amount of Caesar dressing, and sprinkle with croutons and additional Parmesan. Serve with remaining dressing on the side.

Tips & Variations

For extra smoky flavor, try grilling the asparagus over charcoal or wood chips.

To make this dish vegan, substitute mayonnaise with vegan mayo, omit anchovy paste, and use a plant-based Parmesan alternative.

If you don’t have a grill, roasting the asparagus at high heat in the oven works well too.

Try adding a squeeze of fresh lemon over the finished dish for a bright finish.

Storage

Store any leftover grilled asparagus and croutons separately in airtight containers in the refrigerator for up to 2 days. The dressing can be kept refrigerated for up to 3 days. For best results, reheat asparagus briefly on a grill or in a hot pan before serving. Croutons should be enjoyed fresh or crisped in the oven if they soften.

FAQs

Can I use frozen asparagus for this recipe?

Fresh asparagus works best for grilling since frozen tends to be too soft and watery. If using frozen, thaw and pat dry thoroughly before cooking, but expect a different texture.

What if I don’t have anchovy paste?

Anchovy paste adds umami depth but can be omitted or substituted with a splash of soy sauce or capers for a similar savory note in the dressing.