Caesar Grilled Asparagus

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Crisp, tender and smokey grilled asparagus in a caesar dressing with crunchy croutons and plenty of parmesan!

ingredients
For the parmesan croutons:
2 teaspoons olive oil
1 small clove garlic, grated
1 cup bread, cut into 1/2 inch cubes (gluten free for gluten free)
1 tablespoon parmigiano reggiano (parmesan), grated
salt and pepper to taste
For the light caesar dressing:
2 tablespoons Greek yogurt
2 teaspoons buttermilk (or milk or water)
2 teaspoons lemon juice (or white wine vinegar)
1 small clove garlic, grated
1 anchovy fillet, chopped
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Dijon mustard
1 tablespoon parmigiano reggiano (parmesan), grated
salt and pepper to taste
For the caesar grilled asparagus:
1 1/2 pounds asparagus, trimmed
1 tablespoon oil
salt and pepper to taste
2 tablespoons parmigiano reggiano (parmesan), grated
fresh cracked black pepper to taste

directions
For the parmesan croutons:
Mix the oil and garlic and let sit for a while before straining the garlic from the oil, reserving it for the dressing.
Toss the bread in the garlic oil, parmesan, salt and pepper, arrange in a single layer on a baking sheet and bake in a preheated 375F/190C oven until lightly golden brown, about 10-15 minutes, mixing half way through.
For the light caesar dressing:
Mix everything well.
For the caesar grilled asparagus:
Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
Serve topped with the caesar dressing, croutons, parmesan and fresh cracked black pepper to taste and enjoy!

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