Asparagus Caesar Salad Print Email

1 Egg Yolk
1 Tbsp (15 ml) Lemon Juice
2 tsp (10 ml) Dijon Mustard
1 tsp (5 ml) Chopped Capers
1/2 tsp (2.5 ml) Anchovy Paste or 1 chopped Anchovy Fillet
1/2 Cup (125 ml) Vegetable Oil
Sea Salt and Black Pepper

2 Slices Bread, cut into 1/4 inch (0.5 cm) cubes
2 Tbsp (30 ml) Butter (approx)
1/2 lb (225 g) Bacon, cut in small pieces
2 lb (1 kg) Asparagus, trimmed
Grated zest of 1 Lemon
Parmigiano Reggiano shavings to taste

In a bowl, whisk together the egg yolk, lemon juice, mustard, capers and anchovy paste. Add the oil in a thin stream, whisking constantly. Season with salt and pepper.

In a skillet, brown the bread with butter. Set aside on a plate.

In the same skillet, fry the bacon until crisp. Drain on paper towels.

Boil the asparagus in salted water until al dente, about 3 minutes. Drain.

In a bowl, toss the asparagus, lemon zest and bacon. Transfer to a plate.

Pour dressing over the asparagus in a thin stream. Sprinkle with croutons and Parmigiano shavings. Serve as an appetizer or as a side dish. -