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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Ribboned Asparagus Caesar Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions