Name: Grilled Caesar Asparagus
Total time: 1 h
Ingredients: 2 tablespoons lemon juice; 1 large egg yolk; 2 garlic cloves , minced; 2 teaspoons Worcestershire sauce; 2 teaspoons Dijon mustard; 2 anchovy fillets , minced; ¾ teaspoon table salt , divided; ½ teaspoon pepper , divided; ½ cup plus 3 tablespoons extra-virgin olive oil , divided; 2 ounces Parmesan cheese , ½ ounce grated (¼ cup) and 1½ ounces shredded (½ cup); 1 (5-inch) piece baguette , cut on bias into ½-inch-thick slices; 2 pounds (½ inch thick) asparagus , ends trimmed

Grilled Caesar Asparagus

By Morgan Bolling

Published on February 22, 2023

Time

1 hour

Yield

Serves 4 to 6

Ingredients

2 tablespoons lemon juice 1 large egg yolk 2 garlic cloves, minced2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 2 anchovy fillets, minced¾ teaspoon table salt, divided½ teaspoon pepper, divided½ cup plus 3 tablespoons extra-virgin olive oil, divided2 ounces Parmesan cheese, ½ ounce grated (¼ cup) and 1½ ounces shredded (½ cup)1 (5-inch) piece baguette, cut on bias into ½-inch-thick slices2 pounds (½ inch thick) asparagus, ends trimmed

Before You Begin

Use asparagus spears that are at least ½ inch thick near the base. Do not use pencil-thin asparagus spears; they cannot withstand the heat of the grill. You can top the asparagus with anchovies before serving, if desired. This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

Whisk lemon juice, egg yolk, garlic, Worcestershire, mustard, anchovies, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Whisk in ½ cup oil until smooth. Whisk in grated Parmesan; set aside.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Brush bread slices all over with remaining 3 tablespoons oil and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Grill bread, uncovered, until browned, about 1 minute per side. Transfer to large plate.

Whisk dressing to recombine and toss asparagus with ⅓ cup dressing on rimmed baking sheet until asparagus is evenly coated. Arrange asparagus on grill perpendicular to grill grates. Grill (covered if using gas), turning occasionally, until asparagus is char-streaked and tender, 2 to 5 minutes. Transfer to serving platter.

Tear bread into bite-size pieces. Drizzle asparagus with remaining dressing. Top with shredded Parmesan and torn bread. Serve.