Asparagus is always a delicious and elegant vegetable to serve. This caesar-style dressing is sensational overtop. Try thinly slicing some fresh Parmesan, using a cheese slicer or sharp knife, to use as a garnish. This can be served hot or at room temperature.
Asparagus is also a superfood, as it’s a very good source of vitamins C and A, iron and folate. It’s considered one of the best vegetables for providing antioxidants, which help fight free radicals.
1. Preheat the oven to 425°F (220°C). Place the asparagus on a baking sheet sprayed with vegetable oil. Roast for about 8 minutes just until bright green and slightly tender. Do not overcook. Place on a serving dish.
2. In a small bowl, mix together 1 Tbsp (15 mL) of the Parmesan, the olive oil, lemon juice, water, anchovies, garlic and mustard. Pour over the asparagus.
3. Sprinkle with the remaining Parmesan and the diced tomato, if using.
1 lb (500 g) asparagus, trimmed
2 Tbsp (30 mL) grated Parmesan cheese (½ oz/15 g)
1 Tbsp (15 mL) olive oil
2 tsp (10 mL) fresh lemon juice
2 tsp (10 mL) water
2 anchovy fillets, minced (optional)
1 tsp (5 mL) crushed garlic
½ tsp (2.5 mL) Dijon mustard
¼ cup (60 mL) diced tomato (optional)
Makes 4 servings
Preparation time: 10 minutes
Cooking time: 8 minutes
Make ahead: Roast the asparagus early in the day and serve at room temperature.
Nutritional Information per Serving
Carbohydrates 5.1 g
Fibre 1.7 g
Protein 5.1 g
Total fat 5.1 g
Saturated fat 1.3 g
Sodium 90 mg
Cholesterol 4.9 mg