Grilled Asparagus Caesar Salad

Full disclosure: I did not, in fact, grill the asparagus for this salad.  My husband had grilled the night before, and was not feeling the love to fire up the grill for some veggies, so I sautéed this batch in garlic-infused olive oil, then added some leftover grilled corn and the rest of the ingredients.


And, after I did a bit of research, I found that fish sauce, which I rather like, is a good substitute for anchovies, which I do not.

•2 tbsp Greek yogurt
•1 tbsp mayonnaise
•1 tbsp grated Parmesan
•2 tsp milk
•2 tsp lemon juice
•1 clove garlic, minced
•1/4 tsp fish sauce
•1/4 tsp Worcestershire sauce
•1/4 tsp Dijon mustard
•1/4 tsp St. Elmo*
•Black pepper

•Grilled corn, trimmed
•1 tbsp garlic infused olive oil
•Grape tomatoes, quartered
•Shaved Parmesan

Whisk the dressing ingredients together in a bowl and stash in the fridge until needed.

Trim the asparagus ends, cut in half, and heat the oil in a pan over medium high heat.

Add the asparagus and toss to coat in the oil, then cook, tossing occasionally, until the asparagus is bright green and crisp tender.

Add the trimmed grilled corn kernels and toss until heated through.

To make the salad…

Add the asparagus and corn to a large bowl along with the tomatoes, croutons, and shave Parmesan.

Feel free to add some thinly sliced red onion or whatever else you like to the salad, heck, even chopped Romaine!

Add the dressing and toss to coat.

Serve with freshly cracked black pepper.

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