Asparagus Caesar Salad
I know that some of you are going to be turned off this salad because of the anchovies. I implore you – if you haven’t already – do give them a chance. If you, however, absolutely cannot do the anchovy part, simply skip that and just add a bit more salt, to your taste.
1 pound asparagus, trimmed
3 anchovies, minced into a paste
1 large garlic clove, minced into a paste
2 ounces freshly grated Parmesan cheese
3 tablespoons extra virgin olive oil
Juice 1 lemon
Flaky sea salt, for sprinkling (optional)
Freshly ground black pepper (optional)
Chili flakes (optional)
1. Holding the tip of your asparagus, use a vegetable peeled (y-shaped is best) to create ribbons of asparagus. Place ribbons in a large salad bowl and combine them with the asparagus tips that will remain behind.
2. In a small bowl, stir together the anchovies, garlic, Parmesan, olive oil, and lemon juice to emulsify. Pour the dressing over the asparagus and toss together to combine. Serve with a sprinkling of the flaky sea salt and a few turns of your pepper grinder. Sprinkle a dash of chili flakes, if you like.
Serves 2 to 4.