Grilled Asparagus with Creamy Caesar Dressing

---

I think asparagus is perfect with some salt, pepper, olive oil, and lemon juice. The same rings true for most things I roast. Even the most perfect of dishes can become redundant after awhile. Throwing in a new twist on things, even if it is just as simple as a dressing, can make a world of a difference. As grilling season approaches adding a creamy caesar dressing to your grilled asparagus or any vegetables will always be a welcomed twist! Just a small disclaimer! Typically Caesar dressing is made with egg yolks and no mayo. I do make it that way from time to time. I realize that raw eggs make people nervous and at the time I was serving this dish with a pregnant lady around! So I made my version with mayo so its is slightly different than a traditional Caesar. Glad we cleared that up!

Grilled Asparagus with Creamy Caesar Dressing

I think asparagus is perfect with some salt, pepper, olive oil, and lemon juice. As grilling season approaches adding a creamy caesar dressing to your grilled asparagus or any vegetables will always be a welcomed twist!

ingredients

Grilled Asparagus

• 1 lb asparagus - chop about 1/4 of an inch off the bottoms

• 2 Tbsp olive oil

• salt to taste

• pepper to taste

• 1/2 lemon, juiced

Caesar Dressing

• 2 cloves garlic, minced

• 2 tsp anchovy paste or two anchovy filets, minced

• 1 tsp dijon mustard

• 2 Tbsp lemon juice, freshly squeezed

• 1 tsp worcestershire sauce

• 1 c mayonaise

• 1/2 c grated parmesean (plus more for sprinkling!)

• 1/2 tsp salt

• 1/2 tsp pepper

instructions

1. Preheat your grill to a heat heat. I used a gas grill.

2. On a sheet pan, coat the asparagus with the olive oil and season with the salt and pepper. Toss to make sure seasonings are evenly distributed. I use my hands!

3. Brush the grill grates lightly with olive oil to prevent sticking. Using tongs place the spears of asparagus on the grill. Watch for the asparagus to start to brown or slightly charr. About 4 minutes, then removed from the grill and set aside.

Dressing

1. In a bowl whisk together the anchovy paste, worcestershire sauce, lemon juice, dijon, and garlic. Then add the rest of the ingredients and whisk together until all incorporated.

2. Set the grilled asparagus on a serving platter and drizzle the dressing over it. I used the whisk, keep in mind its not a thin drizzle, that is ok!

3. Sprinkle over a little bit more parmesan cheese and serve!

Print this Recipe