Alright, I’ll be real with you—this Grilled Asparagus Caesar is the salad that convinced my dad that salads could, in fact, steal the show (rather than just lurking quietly on the side of the plate). The first time I made it was a random Tuesday, and I only did it because the grocery store had a two-for-one asparagus deal, but turns out it’s stuck around way longer than that sale. And the grilling? Well, let’s just say the scent alone was enough to get my grumpy teenage son to wander into the kitchen—that basically never happens. Oh, and a fair warning: making the dressing by hand means your kitchen counter will probably get a little messy, but honestly, that’s the kind of lived-in look that means good food’s on the way.

Once, I tried it with broccolini instead because I was out of asparagus, and… let’s say, stick to asparagus wouldn’t be bad advice here either.

Why I Keep Coming Back to This

I make this when I’m craving something classic but am determined not to turn on my oven (which happens a lot in midsummer). My family goes crazy for this—mainly because that smoky asparagus picks up the Caesar dressing like a sponge, and there’s just something very satisfying about the crunch of garlicky croutons with barely-warm veggies. Sometimes the hardest bit is waiting for the asparagus to cool slightly, but okay, I usually don’t. If someone’s having ‘salad fatigue’, this one wakes them up, promise.

Here’s What You’ll Need (and What You Can Get Away With)

1 big bunch of asparagus (roughly 450g, give or take a few stalks—I’ve used thin and thick, either works)
2 slices crusty bread, torn into big chunks (sourdough is best, but honestly, any bread that’s not super flimsy; I once used a burger bun in a pinch and survived)
3 tbsp olive oil, divided (you can use avocado oil if, like me, you sometimes run out mid-recipe)
1 small garlic clove, minced (but if you’re a garlic fiend like my neighbor Linda, sneak in an extra half)
1 egg yolk (I confess I sometimes just use store-bought mayo when I’m tire—no shame, life’s busy)
2 tsp Dijon mustard (wholegrain is fine if that’s what you’ve got on hand)
2 tsp fresh lemon juice (or more, if you like it zippier; bottled is okay, but fresh tastes brighter, swears my cousin Joe)
2 anchovy fillets, minced (if you hate anchovies, just leave them out—it’s not a dealbreaker)
3 tbsp finely grated Parmesan (the kind in a wedge tastes best, but my grandmother used the shaker stuff, so do what you want)
1/2 tsp Worcestershire sauce (can skip if you must, but it adds a little something-something)
Salt and pepper, to taste (I always need more than I think, so taste as you go!)

How I Actually Put This Together

First off, get your grill or grill pan warm—medium-high is perfect. While it heats, snap the woody ends off your asparagus (just bend, they’ll break where they should) and toss them with 1 tbsp olive oil plus a pinch of salt and pepper.
Pop the oiled asparagus onto the grill (tongs are helpful here, but honestly, clean hands work in a pinch), and give them about 4-6 minutes, rolling them now and then so they get stripes but don’t turn sad and limp. You want them a little charred here and there but not totally floppy. Remove and let them cool for a minute—though I won’t judge if one or two “accidentally” get eaten now.
For the croutons, heat another tbsp olive oil in a frying pan over medium. Toss in your bread chunks and move them around for 5 minutes or so. Just before they’re golden, add the minced garlic and stir around for 30 seconds. Watch it doesn’t burn—burnt garlic is a crime against salad. Set aside when they’re crisp but not rock-hard.
Now, for the dressing: In a little bowl (or a clean mug, which is what I usually grab), whisk together egg yolk, Dijon, lemon juice, Worcestershire sauce, and those anchovies if you’re using them. Drizzle in the final tbsp of oil slooowly, whisking like mad so it gets glossy. Stir in Parmesan. Taste. Salt and pepper until you’re happy. If it’s too thick, a splash of water fixes it. Don’t sweat it if it looks separated at first—it almost always comes together with enough whisking, or so I’ve found.
Lay your grilled asparagus on a big plate. Drizzle with dressing (as much or as little as you like) and scatter over the croutons. Finish with extra Parm, and maybe squeeze a bit more lemon for the show-offs.

Lived-and-Learned Notes

Thick asparagus spears work best—they stand up to grilling. The skinny ones look pretty but sometimes end up stuck to the grill.
I once forgot the croutons and didn’t realize it until halfway through eating—definitely not the same, so don’t skip them if you can help it!
If you make the dressing ahead, cover and refrigerate it, but give it a good stir before using. Actually, I think this dressing tastes even better the next day.

Some Versions I’ve Tried (Not All Good…)

Swapping asparagus for broccolini: works, but it’s slightly more bitter.
Add bacon bits: Yes, it’s tasty, but then it’s less about the asparagus and more about the bacon, isn’t it?
Crispy capers instead of croutons: Nice, but the crunch is much more subtle.
Tried grilling sliced eggplant once—honestly, not my brightest moment. Go with asparagus unless you’re feeling wild.

Equipment I Use (Or What You Can MacGyver)

Grill or grill pan (a plain old frying pan works, but you lose those tasty stripes—no big deal)
Mixing bowl, or honestly, just use a wide mug for the dressing—I do it all the time
Whisk or fork (“borrow” one form the drawer, any will do)
Knife and cutting board (I never have a matching set, do you?)
Tongs are handy but clean hands do the trick, especially for flipping asparagus

How To Store (But Honestly…)

If (big IF) you have leftovers, pop them in an airtight container in the fridge. They’re good next day for lunch, dressing and all—just give a quick toss. Croutons obviously get a bit chewier, but still yum. In my house, though, it rarely makes it to the next meal—I’ve actually had people sneak forkfuls straight from the fridge, not naming names.

Serving Ideas—What I Actually Do

This is great as a starter, but sometimes I heap on a soft-boiled egg and call it dinner.
My sister swears it’s unbeatable next to grilled chicken. She’s not wrong. Occasionally I throw on some leftover roast potatoes and that’s basically a feast.
And if you’ve got people over, pile it all on a big shared platter and let everyone dig in—no one cares about presentation when it tastes this good.

Pro Tips—Well, Lessons Learned the Hard Way

I once tried to rush grilling with super-high heat and scorched half my asparagus—it was like eating charcoal twigs. Medium-high is best, trust me.
The croutons will burn if you walk away to check your phone. Just. Don’t. Do it. (Or set a timer if you’re like me and get easily distracted.)
Don’t skip tasting the dressing as you go—it always needs more salt than I expect for some reason.

REAL Questions I’ve Actually Gotten

Do I have to use anchovies? Nope, you can skip them. But honestly, they melt into the dressing and give that deep flavor. Give it a try once, at least.
Can I use bottled dressing? Sure, been there, done that when I’m knackered. It’ll still be tasty but homemade really does make it special.
Is there a way to make this vegan? I’ve subbed vegan mayo and left out the cheese and egg yolk—it’s different, but still delicious with extra lemon and mustard. Never found a vegan Parmesan I loved though.
Can this be done in the oven? Totally, lay the asparagus on a tray and broil for 5 minutes. Not the same as grilling but works if it’s raining cats and dogs.
How do I stop the croutons getting soggy? Keep ‘em separate until right before serving, or just eat fast—it’s a salad, not rocket physics!
Why did my dressing split? Happens if the oil goes in too fast or the egg’s too cold. Just whisk and hope. Or start over, if you’ve got the energy.

Anyway—if you try this Grilled Asparagus Caesar, let me know what you think. Or just wander into the kitchen and eat it straight from the platter; honestly, that’s what usually happens here.

Grilled Asparagus Caesar