Ingredients
For the Caesar Dressing:
- 1 clove garlic, peeled
- 2 anchovy fillets
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1/3 cup freshly grated parmesan cheese
For the Asparagus:
- 1 bunch asparagus
- 1/4 cup Caesar dressing
Method
- Prepare the Garlic and Anchovy Paste: On a cutting board, finely mince the garlic and anchovy fillets. Add the salt and, using the flat side of your knife, mash them into a smooth paste. Transfer the mixture to a small bowl.
- Make the Caesar Dressing: Add the mayonnaise, Dijon mustard, lemon juice, black pepper, olive oil, and parmesan cheese to the bowl. Whisk until the dressing is smooth and creamy.
- Preheat the Oven: Preheat the oven to 425°F.
- Prepare the Asparagus: Wash the asparagus and trim off the woody ends.
- Season the Asparagus: Place the asparagus on a sheet pan and toss it with ¼ cup of Caesar dressing, until evenly coated.
- Roast the Asparagus: Roast for 8 to 12 minutes, until the asparagus is tender but still has a slight bite.
- Serve: Serve immediately while warm.