Veg
Asparagus Caesar with Pecorino
Description
Make the most of asparagus season with this riff on Caesar salad, featuring tender asparagus spears topped with a quick homemade Caesar dressing and smoked almonds.
Ingredients
- 2 pounds fresh asparagus, trimmed
- 3/4 cup mayonnaise
- 1 ounce pecorino cheese, grated (about 1/4 cup), plus more for garnish
- 2 teaspoons Dijon mustard
- 2 teaspoons water
- 1 teaspoon anchovy paste or 3 anchovy fillets, mashed into a paste
- 1/2 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper, plus more for garnish
- 1/4 teaspoon kosher salt
- 1 large garlic clove, grated
- 1/2 cup chopped smoked almonds
Directions
- Bring a large pot of salted water to a boil over high. Meanwhile, fill a large bowl with ice water. Add asparagus to boiling water, and cook until crisp-tender, about 2 minutes. Transfer asparagus to ice water, and let cool completely, about 5 minutes. Drain and pat dry using paper towels; transfer asparagus to a serving platter.
- Whisk together mayonnaise, pecorino, mustard, 2 teaspoons water, anchovy paste, lemon zest and juice, pepper, salt, and garlic in a small bowl until well combined. Drizzle dressing evenly over asparagus. Sprinkle with chopped smoked almonds and additional pecorino and pepper.
