Recipe: Caesar-Roasted Asparagus

Recipe: Caesar-Roasted Asparagus

In the June 2009 issue of Food & Wine, Nate Appleman (of A16 and SPQR restaurants in San Francisco) recommends using mayonnaise-based marinades for grilling. Just a few pages later, Melissa Rubel gives a recipe for a mayonnaise-based Caesar style salad dressing. Why not combine the two, and make some Caesar-dressed veggies? I tossed some skinny spring asparagus with a slightly adjusted version of the Caesar dressing, increasing the lemon a bit, and mashing it all together in a bowl instead of getting a blender dirty. (I used anchovy paste, because I always keep it on hand, but I'm sure anchovy fillets would be lovely.) Adapting for the grill-less among us, I broiled the asparagus until it was just slightly charred and still vivid green. You could roast these in the oven as well if you're a little more patient. Tossed with extra parmesan and tons of freshly ground black pepper, the asparagus was lovely with just a few tomatoes on the side, and even better with a fried egg on top. This makes enough dressing for two pounds of asparagus, but it will cook better if you only fill the pan one pound at a time. If you're making this for two people, I recommend cooking in two batches, or in a large broiler-safe pan.

Caesar-Roasted Asparagus

Adapted from Food and Wine Serves 1 For dressing: 1 tablespoon mayonnaise 1/4 to 1/2 teaspoon anchovy paste (depending on how you feel about anchovies) 1 clove garlic, chopped Juice of one lemon 1/2 teaspoon mustard 1 pound asparagus, tough ends removed 1 tablespoon olive oil Parmesan for grating Preheat broiler. In a small bowl, mix mayo, anchovy paste, garlic, lemon juice, and mustard, smashing garlic a bit. In a large broiler-safe pan (I used a 3 qt sauté pan), toss asparagus with olive oil until evenly coated, the toss with half of the Caesar dressing. Broil for 5 minutes, then toss with tongs, and broil five minutes more. Toss again, then grate parmesan on top. Return asparagus to the broiler for a few minutes until parmesan has melted and tips of the asparagus begin to shrivel. Garnish with sea salt, additional parmesan, and a very generous grinding of pepper. Serve with a poached or fried egg if desired.
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