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Grilled Asparagus Caesar

This grilled asparagus caesar salad has incredible flavor. Charred asparagus, grilled sourdough, yogurt dressing and parmesan. Delicious!
5 from 10 votes
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  • 2 pounds asparagus spears
  • 3 tablespoons olive oil
  • kosher salt and pepper
  • garlic powder for sprinkling
  • 4 slices sourdough bread
  • cup shaved parmesan cheese
  • 3 tablespoons finely grated parmesan cheese

caesar dressing

  • 4 garlic cloves, minced
  • 3 tablespoons greek yogurt
  • 2 tablespoons parmesan cheese
  • 1 tablespoon dijon mustard
  • 2 teaspoons red wine vinegar
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon, juiced
  • 1/3 cup olive oil


  • As a note, make the dressing first! You can make this a day or two ahead of time and store it in the fridge too.
  • Preheat your grill to a medium-high setting. Let the grates get hot for at least 10 minutes!
  • Remove the woody stems from the asparagus spears. Toss them with 1.5 tablespoons of the olive oil and season all over with salt and pepper.
  • Brush the sourdough slices with the remaining olive oil. Sprinkle all over with kosher salt and even some garlic powder.
  • Place the asparagus spears directly on the grill (in the opposite direction of how the grates run, so they don’t fall through the cracks!). Grill for 5 to 6 minutes, tossing occasionally, until the spears are slightly charred. I also throw the sourdough on the grates at the same time. The bread needs about 1 to 2 minutes per side, until it’s toasty with grill marks.
  • Remove the asparagus and bread from the grill. Slice or tear the sourdough into smaller crouton pieces.
  • Place the asparagus on a plate and drizzle all over with the caesar dressing - use as much or as little as you’d like. Top with the shaved parmesan cheese. Top with the sourdough croutons. Top with the finely grated parmesan. Serve immediately!

caesar dressing

  • To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This will probably make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)

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