ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asparagus Salad with Caesar Vinaigrette

Yield 4 servings

Ingredients

  • 20 asparagus spears (about 1 1/4 pounds)
  • 4 cups gourmet salad greens
  • 3 tablespoons tarragon vinegar
  • 1 1/2 teaspoons olive oil
  • 1 teaspoon water
  • 1/2 teaspoon anchovy paste
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 1/4 cup garlic-flavored croutons
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 70
  • caloriesfromfat 37 %
  • fat 2.9 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 4.3 g
  • carbohydrate 8.9 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 102 mg
  • calcium 28 mg

How to Make It

  1. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 4 minutes or until crisp-tender. Rinse under cold water; drain well.

  2. Arrange 1 cup greens on 4 plates; top each serving with 5 asparagus spears. Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl; stir well with a whisk. Drizzle 1 tablespoon vinaigrette over each serving; top each with 1 tablespoon croutons. Sprinkle with parsley, if desired.