Caesar Grilled Asparagus

• Seafood

  • 1 Anchovy, fillet

• Produce

  • 1 1/2 lbs Asparagus
  • 2 small clove Garlic

• Condiments

  • 1/4 tsp Dijon mustard
  • 2 tsp Lemon juice
  • 1/4 tsp Worcestershire sauce

• Baking & Spices

  • 1 Black pepper, Fresh cracked
  • 3 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil
  • 2 tsp Olive oil

• Bread & Baked Goods

  • 1 cup Bread

• Dairy

  • 2 tsp Buttermilk
  • 2 tbsp Greek yogurt
  • 4 tbsp Parmigiano reggiano

Found on closetcooking.com

Description

Ingredients

• 2 teaspoons olive oil
• 1 small clove garlic, grated
• 1 cup bread, cut into 1/2 inch cubes (gluten free for gluten free)
• 1 tablespoon parmigiano reggiano (parmesan), grated
• salt and pepper to taste
• 2 tablespoons Greek yogurt
• 2 teaspoons buttermilk (or milk or water)
• 2 teaspoons lemon juice (or white wine vinegar)
• 1 small clove garlic, grated
• 1 anchovy fillet, chopped
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon Dijon mustard
• 1 tablespoon parmigiano reggiano (parmesan), grated
• salt and pepper to taste
• 1 1/2 pounds asparagus, trimmed
• 1 tablespoon oil
• salt and pepper to taste
• 2 tablespoons parmigiano reggiano (parmesan), grated
• fresh cracked black pepper to taste

Directions

• Mix the oil and garlic and let sit for a while before straining the garlic from the oil, reserving it for the dressing.
• Toss the bread in the garlic oil, parmesan, salt and pepper, arrange in a single layer on a baking sheet and bake in a preheated 375F/190C oven until lightly golden brown, about 10-15 minutes, mixing half way through.
• Mix everything well.
• Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
• Serve topped with the caesar dressing, croutons, parmesan and fresh cracked black pepper to taste and enjoy!

Nutrition