# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
02 - 2 large romaine hearts, chopped
03 - 1 small garlic clove, minced
→ Croutons
04 - 2 cups day-old baguette or bread, cut into 1-inch cubes
05 - 2 tbsp olive oil
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper
→ Caesar Yogurt Dressing
08 - 1/2 cup plain Greek yogurt
09 - 2 tbsp freshly grated Parmesan cheese
10 - 2 tbsp lemon juice
11 - 1 tbsp extra-virgin olive oil
12 - 1 tsp Dijon mustard
13 - 1 tsp Worcestershire sauce
14 - 1 small garlic clove, minced
15 - 1/4 tsp salt
16 - 1/4 tsp black pepper
17 - 1 egg yolk
→ Garnish
18 - 1/4 cup shaved Parmesan cheese
19 - Freshly cracked black pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Toss bread cubes with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on one baking sheet in a single layer.
03 - Arrange trimmed asparagus on the second baking sheet. Drizzle with a small amount of olive oil and season with salt and pepper.
04 - Roast asparagus for 10-12 minutes until just tender and lightly charred. Roast croutons for 12-15 minutes, tossing halfway through, until golden and crisp.
05 - In a medium bowl, whisk together Greek yogurt, Parmesan, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and egg yolk until smooth. Adjust seasoning to taste.
06 - In a large salad bowl, toss chopped romaine with half of the prepared dressing until evenly coated.
07 - Arrange roasted asparagus over the dressed romaine. Top with crispy croutons and shaved Parmesan. Drizzle with remaining dressing and finish with extra freshly cracked black pepper.
08 - Serve immediately while croutons are still crunchy and asparagus is warm.
