This grilled asparagus salad tastes incredible and will give you a great alternative to your favorite vegetable. Grilled asparagus, bread, yogurt dressing and parmesan.

What you will need:

400 g of asparagus

  • 3 tablespoons of olive oil
  • salt and pepper
  • garlic powder for sprinkling
  • 4 slices of bread
  • â…“ cup grated parmesan
  • CAESAR dressing
  • 4 cloves garlic, finely chopped
  • 3 tablespoons of yogurt
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons of red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon, juice
  • 1/3 cup olive oil

How to make it:

  1. Make the dressing first! You can make it a day or two in advance and keep it in the fridge.
  2. Preheat the grill to medium-high heat. Cut off the tough parts of the asparagus. Drizzle with 1.5 tablespoons of olive oil and season with salt and pepper. Brush the sourdough slices with the remaining olive oil. Sprinkle with salt and some garlic powder.
  3. Place the asparagus directly on the rack and grill for 5 to 6 minutes, turning occasionally, until nicely browned. Put the bread on the racks at the same time. The bread needs about 1 to 2 minutes per side, until toasted as needed.
  4. Remove the asparagus and bread from the grill. Cut the bread into smaller croutons.
  5. Put the asparagus on a plate and cover with the caesar dressing, sprinkle with the parmesan cheese and top with the croutons. A little more parmesan and serve while it’s hot.

CAESAR dressing

  • To make the dressing, add the garlic, yogurt, parmesan cheese, mustard, vinegar, lemon juice, salt and pepper to a blender and blend until they become a smooth paste. Add the olive oil until a creamy dressing is formed. It keeps in the fridge for about 3 to 4 days.