Spring is finally here. The garden is waking up. It is time for something fresh and bright on your table.
You are going to love this Grilled Asparagus Caesar Salad. It takes a classic favorite and gives it a smoky, charred twist. It is the perfect way to celebrate tender spring produce with your family.
Why You’ll Love This Recipe
This recipe is a total winner for busy weeknights. It comes together in just 25 minutes. You get all the comfort of a Caesar salad with a healthy boost.
The smoky flavor from the grill makes the asparagus shine. It feels fancy enough for guests but stays simple for you. This is a great choice for a healthy reset this season.
Simple Method
Making this salad is very straightforward. You will grill the asparagus until it is tender-crisp and golden. Then, you simply toss it with fresh greens and dressing.
Even if you are new to grilling, you can do this. A grill pan works just as well as an outdoor grill. It is completely doable for any home cook.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find at the market.
- 1 pound fresh asparagus, woody ends trimmed
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 2 large heads romaine lettuce, chopped into 1-inch ribbons
- 0.5 cup high-quality Caesar dressing
- 1 cup sourdough croutons
- 0.5 cup Parmigiano-Reggiano, shaved
- 1 fresh lemon, cut into wedges
Step-by-Step
- Preheat an outdoor grill or cast-iron grill pan to medium-high heat.
- Toss the trimmed asparagus with olive oil, salt, and pepper in a bowl.
- Place spears across the grill grates so they do not fall through.
- Grill for 4 to 6 minutes, turning occasionally until beautifully charred.
- Remove from heat and let cool for 2 minutes.
- In a large bowl, toss the romaine with the Caesar dressing.
- Mix in the sourdough croutons and half of the shaved Parmesan.
- Divide into bowls and top with the grilled asparagus spears.
- Garnish with remaining cheese and serve with fresh lemon wedges.
Best Ways to Enjoy It
Serve this salad in chilled bowls for the best crunch. The cold lettuce contrasts perfectly with the warm asparagus. It makes a wonderful light lunch on a sunny afternoon.
For a full meal, pair it with grilled chicken or salmon. Set the table outside and enjoy the fresh spring air. Your family will ask for seconds of these greens!
Storage & Reheating
This salad is best enjoyed immediately after tossing. The lettuce can get soggy if it sits too long. If you have leftovers, store the components separately.
Keep the grilled asparagus in an airtight container for 2 days. You can eat it cold or quickly reheat it in a pan. Freshness is key for this vibrant dish.
Tips for Best Results
- Don’t skip trimming the woody ends off your asparagus.
- Place spears perpendicular to the grill bars to save them.
- Use a high-quality dressing for the best creamy flavor.
- Chill your serving bowls in the fridge before plating.
- For a crowd, grill the asparagus a few hours early.
- Add a squeeze of fresh lemon right before eating.
- Try thick sourdough croutons for a satisfying crunch.
Ways to Switch It Up
- Add grilled shrimp for an impressive dinner.
- Swap romaine for kale for a heartier texture.
- Use dairy-free dressing and cheese to make it vegan.
- In summer, try adding grilled corn to the mix.
Common Questions
Can I make this without a grill?
Yes! You can use a heavy skillet or a grill pan on your stove. You still get those lovely char marks and great flavor.
Is this recipe kid-approved?
Most kids love the crunch of croutons and the mild flavor of asparagus. It is a fun way to introduce a new vegetable.
I hope this fresh salad brings a little bit of spring sunshine to your kitchen. It is so simple and truly satisfying to share with the people you love. Happy cooking!
— Lidia
Grilled Asparagus Caesar Salad
Ingredients
- 1 pound fresh asparagus, woody ends trimmed
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 2 large heads romaine lettuce, chopped into 1-inch ribbons
- 0.5 cup high -quality Caesar dressing
- 1 cup sourdough croutons
- 0.5 cup Parmigiano -Reggiano, shaved
- 1 fresh lemon , cut into wedges
Instructions
- Preheat an outdoor grill or cast-iron grill pan to medium-high heat (approximately 400°F/204°C).
- Toss the trimmed asparagus spears with olive oil, salt, and pepper in a mixing bowl until uniformly coated.
- Arrange asparagus on the grill grate perpendicular to the bars to prevent falling through.
- Grill the asparagus for 4 to 6 minutes, rotating occasionally until distinct grill marks appear and the spears are tender-crisp.
- Remove asparagus from heat and allow to cool for 2 minutes; optionally cut into 2-inch segments.
- In a large chilled mixing bowl, combine the chopped romaine lettuce with the Caesar dressing and toss using tongs until the leaves are evenly emulsified.
- Incorporate the sourdough croutons and half of the shaved Parmesan cheese into the lettuce mixture.
- Apportion the salad into four chilled bowls and top each with an equal portion of the grilled asparagus spears.
- Garnish with the remaining Parmesan cheese and serve immediately with lemon wedges for acidity.
