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Caesar Asparagus Recipe

“This delicious dish is an easy way to get my daughter to eat asparagus. Sometimes, I make the croutons from focaccia bread. They add another dimension of texture and flavor.” —Patsy Phillips, Sanford, North Carolina

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Caesar Asparagus Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1 pound fresh asparagus, trimmed
1 cup cubed French bread
1 tablespoon olive oil
Dash salt and pepper
VINAIGRETTE:
1/4 cup rice vinegar
2 tablespoons grated Parmesan cheese
1 teaspoon sugar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup olive oil

Directions

In a large bowl, gently toss the asparagus, bread, oil, salt and pepper. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 425° for 10-12 minutes or until asparagus is tender and bread is golden brown.
Meanwhile, in a small bowl, whisk the vinegar, cheese, sugar, mustard, garlic and Worcestershire sauce. Whisk in the oil. Drizzle 1/4 cup over asparagus mixture; toss to coat. Serve immediately with remaining vinaigrette. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 218 calories, 18 g fat (3 g saturated fat), 2 mg cholesterol, 188 mg sodium, 12 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Caesar Asparagus in Country Woman April/May 2008, p33

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Caesar Asparagus

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(1-1) of 1 reviews

Reviewed on May. 25, 2011 by Mrs_T

We thought this was absolutely delicious. The croutons bake while the asparagus roasts, all in one easy step, and the caesar vinaigrette adds the finishing, flavorful touch. I put the asparagus, olive oil, bread, salt & pepper into a sealed zip-top bag to combine, rather than tossing them together in a bowl. Much easier and less mess.