Caesar Salad with Asparagus and Four Servings!!!

2 minced garlic cloves

Lime juice, 2 teaspoons

Two teaspoons Dijon mustard

A teaspoon of Worcestershire sauce

grated Parmesan cheese, 1/4 cup.

Adjust the amount of salt and pepper to taste.

3, tablespoons of extra-virgin olive oil.

To begin preparing the asparagus, bring a pot of salted water to a boil. After about two or three minutes, add the asparagus slivers and cook until they become tender-crisp. Quickly transfer it from the heat to a dish of cold water to stop it from cooking any more. Reserve the drained liquid.

Get the Caesar Dressing started:

As a first step, combine the mayonnaise, garlic, lemon juice, dijon mustard, Worcestershire sauce, shredded Parmesan cheese, salt, and pepper in a bowl and whisk to combine.

Whisk in the olive oil gently until smooth and creamy, then add spice to taste.

Put the Salad Together:

Toss the blanched asparagus spears and cut romaine lettuce leaves in a large salad dish.

After the asparagus and lettuce are cooked in boiling water, pour the dressing over them. Toss gently to coat ingredients evenly with dressing.

To serve, spoon half of the salad onto each of four plates.

If you’d like some crunch, top each serving with croutons and shaved or grated Parmesan cheese.

Have fun!

This Asparagus Caesar Salad is perfect for a refreshing main dish or a tasty appetizer, and it’s served right away.

This salad is the ideal complement to any dish or event because to its delightful combination of crispness, taste, and texture. Enjoy your meal!