Ribboned Asparagus Caesar Salad Recipe

Name: Ribboned Asparagus Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS; 1/2 tablespoon red wine vinegar; 1/3 cup extra-virgin olive oil; 2 1/4 tablespoons chopped salt-packed anchovy fillets (3 to 5 fillets), or anchovy paste; 1 teaspoon garlic, minced; A few pinches of kosher salt; 1 large egg; 1 1/2 ounces parmigiano-reggiano, finely grated (3/4 cup very lightly packed), plus shavings for garnish; Freshly cracked black pepper; 1 1/2 tablespoons freshly squeezed lemon juice; 1 large bunch (1 pound) asparagus, ribboned

Servings: persons

INGREDIENTS
1/2 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
2 1/4 tablespoons chopped salt-packed anchovy fillets (3 to 5 fillets), or anchovy paste
1 teaspoon garlic, minced
A few pinches of kosher salt
1 large egg
1 1/2 ounces parmigiano-reggiano, finely grated (3/4 cup very lightly packed), plus shavings for garnish
Freshly cracked black pepper
1 1/2 tablespoons freshly squeezed lemon juice
1 large bunch (1 pound) asparagus, ribboned

1
DIRECTIONS
2
Whisk together the vinegar, olive oil, anchovy fillets, garlic, and salt in a small mixing bowl. Add the egg, a few sprinkles of the cheese, lots of black pepper, and the lemon juice. Whisk to emulsify. Taste the dressing, first by itself and then on a ribbon of asparagus; adjust to taste.
3
Add the asparagus ribbons to a second mixing bowl and drizzle with a small amount of dressing. Sprinkle on the remainder of the grated parmigiano-reggiano and toss to coat. Add more dressing, tasting along the way (you'll likely have extra), until the asparagus is dressed to your liking.
4
Divvy up the salad among the plates and garnish with a few shavings of parmigiano-reggiano.
5
Serves one to two, with extra dressing left over.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: INGREDIENTS, 1/2 tablespoon red wine vinegar, 1/3 cup extra-virgin olive oil, 2 1/4 tablespoons chopped salt-packed anchovy fillets (3 to 5 fillets), or anchovy paste, and more.

Yes, Ribboned Asparagus Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ribboned Asparagus Caesar Salad

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