I’m here to tell you that you need this grilled asparagus Caesar salad in your life.
This is not just any asparagus. Grilling transforms the spears—smoky char, tender bite—and it tastes even better than it looks.
We grill year-round, but there’s something about these asparagus spears that screams spring and early summer. The recipe is effortless and perfect for a spring brunch or an Easter spread.
The foundation is my yogurt Caesar dressing—creamy, tangy, and brighter than a classic mayonnaise-based version. Toss trimmed asparagus with olive oil, salt and pepper, and grill until lightly charred. If you’re in a pinch, you can roast them, but you’ll miss that true grilled smoke flavor.
Lots of Parmesan
I like to use both shaved Parmesan and finely grated Parmesan so every bite hits different textures and bursts of nutty, salty flavor.
Sourdough croutons make this salad feel substantial. I grill the sourdough slices for quick toasty grill marks, then tear them into rustic pieces. You can use breadcrumbs if you prefer, but the bigger croutons work well here since there aren’t any greens.
Season as you go: the asparagus, the bread and the dressing all benefit from careful seasoning. That attention to detail is the secret.
Here’s a small hack: after grilling, drizzle some Caesar on a toasted slice of sourdough, top with several asparagus spears and shaved Parmesan—an asparagus Caesar toast that’s perfect for snacking or a lighter meal.
The combination is irresistible: charred, smoky asparagus, creamy tangy dressing, crunchy golden sourdough, and nutty Parmesan. Simple ingredients, big flavor.
Make the dressing ahead of time if you can. It blends in the food processor or blender and will keep sealed in the refrigerator for a few days. It’s great on vegetables, sandwiches, salads—use it liberally.
This is going to be on repeat for the coming months: quick to throw together, impressive on the plate, and full of fresh, spring flavor.
Grilled Asparagus Caesar Salad
Grilled Asparagus Caesar
4 people
20 mins
10 mins
30 mins
Ingredients
- 2 pounds asparagus spears
- 3 tablespoons olive oil
- Kosher salt and pepper
- Garlic powder for sprinkling
- 4 slices sourdough bread
- 1/3 cup shaved Parmesan cheese
- 3 tablespoons finely grated Parmesan cheese
Caesar dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Juice of 1/2 lemon
- 1/3 cup olive oil
Instructions
- Make the dressing first. It can be made a day or two ahead and stored in the refrigerator.
- Preheat the grill to medium-high and let the grates heat for at least 10 minutes.
- Trim woody ends from the asparagus. Toss the spears with 1.5 tablespoons of olive oil and season with salt and pepper.
- Brush the sourdough slices with the remaining olive oil and sprinkle with kosher salt and a little garlic powder.
- Place the asparagus directly on the grill perpendicular to the grates so they don’t fall through. Grill 5 to 6 minutes, turning occasionally, until slightly charred. Grill the sourdough at the same time for 1 to 2 minutes per side until toasted with grill marks.
- Remove asparagus and bread from the grill. Slice or tear the sourdough into crouton pieces.
- Arrange asparagus on a plate, drizzle with Caesar dressing to taste, top with shaved Parmesan, add the sourdough croutons and finish with the finely grated Parmesan. Serve immediately.
Caesar dressing
- Combine garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper in a food processor and puree. With the processor running, stream in the olive oil until a smooth, creamy dressing forms. Store leftover dressing in a sealed container in the fridge for 3 to 4 days; stir well before using.
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Might try this with green beans next time.