Raw Asparagus Caesar Salad Recipe

Name: Raw Asparagus Caesar Salad Recipe
Total time: 15 min
Yield: 6
Ingredients: 2 bunches (or about 2 pounds) pencil-thin asparagus, tough ends trimmed and chopped into 1/2-inch pieces; 1 tablespoon mayonnaise; 1-1/2 tablespoons red wine vinegar; 2 tablespoons freshly squeezed lemon juice, from 1 lemon; 2 garlic cloves, roughly chopped; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon anchovy paste (or 1 anchovy filet); 6 tablespoons extra virgin olive oil; Kosher salt and freshly ground black pepper; 1/2 cup freshly grated Parmigiano-Reggiano

By

Jennifer Segal

Updated Mar. 11, 2019

0

I know it may sound strange, but crisp raw asparagus makes a wonderful salad. Here, it's chopped into bite-sized pieces and tossed with a creamy Caesar vinaigrette and freshly grated Parmigiano-Reggiano.

Thanks to Shauna Sever, from the popular Piece of Cake blog, for inspiring this recipe.

Raw Asparagus Caesar Salad Recipe

Active 15 mins

Total 15 mins

Serves 4 to 6 servings

2 bunches (or about 2 pounds) pencil-thin asparagus, tough ends trimmed and chopped into 1/2-inch pieces
1 tablespoon mayonnaise
1-1/2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice, from 1 lemon
2 garlic cloves, roughly chopped
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste (or 1 anchovy filet)
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

Combine mayonnaise, red wine vinegar, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a blender. Blend until smooth. Transfer to a medium bowl. Whisking constantly, add the olive oil in a thin, steady stream until incorporated. Season to taste with salt and pepper.
In a medium bowl, toss the asparagus with the dressing. Transfer to a serving platter and top with the grated Parmigiano-Reggiano.