Nothing says spring has sprung like a delicious asparagus caesar salad. As it is asparagus season, this is one of my favourite recipes to switch up my salads and swap in the great @enjoyasparagus as a twist to the traditional caesar salad.
This salad is fresh, crisp and packed with flavour thanks to the delicious addition of @maldonsalt. The crunchy croutons, shaved parmesan and creamy dressing, add to the delightful flavours and textures. I love cooking with Asparagus as it is an excellent source of nutrients and vitamins.
100g of cashews soaked for 4 hours and drained
2 tsp of dijon mustard
2 tbsp of olive oil
1 tbsp of capers
1/2 lemon juiced
1 tsp of garlic powder
pinch of Maldon Sea Salt
5tbsp of water
2 bunches of British Asparagus
2 slices of sourdough
Maldon Sea Salt
parmesan or vegan parmesan
Start by preheating the oven to 200c.
Drizzle olive oil over the asparagus and season with Maldon Sea Salt.
Roast the asparagus in the oven for 20 minutes until golden and cooked through.
Slice up the bread into croutons and drizzle with a little olive oil and bake with the asparagus for 15 mins until golden and crispy but not burnt.
Blend the dressing ingredients together.
Plate up the asparagus and top them with the croutons, dressing and parmesan shaved on top. This salad tastes best when eaten hot.