Gerösteter Spargel Caesar Salat

Experience a refreshing update to a culinary staple with this Roasted Asparagus Caesar Salad. By replacing traditional croutons with homemade golden baguette bites and swapping heavy dressing for a tangy Greek yogurt base, this dish offers a vibrant balance of flavors. The star of the show is the charred asparagus, which brings a smoky depth that pairs perfectly with the crisp romaine hearts.

Merken

This salad is as much about texture as it is about taste. The combination of warm, tender-crisp asparagus and cold, crunchy romaine creates a satisfying mouthfeel, while the homemade croutons provide the perfect salty crunch. It is an ideal choice for a light lunch or a standout side dish during the spring asparagus season.

Ingredients

• Vegetables: 1 lb (450 g) fresh asparagus, trimmed; 2 large romaine hearts, chopped; 1 small garlic clove, minced.
• Croutons: 2 cups (about 100 g) day-old baguette or bread, cut into 1-inch cubes; 2 tbsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper.
• Caesar Yogurt Dressing: 1/2 cup (120 g) plain Greek yogurt; 2 tbsp freshly grated Parmesan cheese; 2 tbsp lemon juice; 1 tbsp extra-virgin olive oil; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 small garlic clove, minced; 1/4 tsp salt; 1/4 tsp black pepper; 1 egg yolk (optional, for classic creaminess).
• Garnish: 1/4 cup (20 g) shaved Parmesan cheese; Freshly cracked black pepper, to taste.

Instructions

Step 1

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

Step 2

Toss bread cubes with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on one baking sheet.

Step 3

Arrange asparagus on the second sheet. Drizzle with a little olive oil and season with salt and pepper.

Step 4

Roast asparagus for 10–12 minutes until just tender and lightly charred. Roast croutons for 12–15 minutes, tossing halfway, until golden and crisp.

Step 5

In a medium bowl, whisk together Greek yogurt, Parmesan, lemon juice, olive oil, Dijon, Worcestershire, minced garlic, salt, black pepper, and egg yolk (if using) until smooth. Adjust seasoning to taste.

Step 6

In a large salad bowl, toss chopped romaine with half the dressing.

Step 7

Arrange roasted asparagus over the salad. Top with croutons and shaved Parmesan. Drizzle with remaining dressing and finish with extra black pepper.

Step 8

Serve immediately.

Zusatztipps für die Zubereitung

For a completely safe and fully cooked version, simply omit the optional egg yolk from the dressing; the Greek yogurt provides plenty of body and creaminess on its own. Ensure you whisk the dressing vigorously until it is entirely smooth before tossing it with the greens. Trimming the woody ends of the asparagus is essential for a tender bite.

Varianten und Anpassungen

This recipe is highly adaptable. To make it gluten-free, substitute the baguette with your favorite gluten-free bread for the croutons. For a boost of protein, add sliced grilled chicken or hard-boiled eggs. If you enjoy a more traditional, pungent Caesar flavor, whisk in 1/2 teaspoon of anchovy paste. Note that Worcestershire sauce often contains fish, so use a vegan version if strictly vegetarian.

Serviervorschläge

To maintain the best texture, serve the salad immediately after assembly. This ensures the croutons stay crunchy and the romaine doesn't wilt from the warmth of the roasted asparagus. It pairs beautifully with a glass of chilled Sauvignon Blanc or as a starter for a roasted salmon dinner.

Merken

Enjoy this modern, nutrient-dense take on the classic Caesar salad. It’s a wonderful way to celebrate the fresh flavors of the season while keeping your meals light and satisfying.