# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
02 - 2 large romaine hearts, chopped
03 - 1 small garlic clove, minced
→ Croutons
04 - 2 cups day-old baguette or bread, cut into 1-inch cubes
05 - 2 tbsp olive oil
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper
→ Caesar Yogurt Dressing
08 - 1/2 cup plain Greek yogurt
09 - 2 tbsp freshly grated Parmesan cheese
10 - 2 tbsp lemon juice
11 - 1 tbsp extra-virgin olive oil
12 - 1 tsp Dijon mustard
13 - 1 tsp Worcestershire sauce
14 - 1 small garlic clove, minced
15 - 1/4 tsp salt
16 - 1/4 tsp black pepper
17 - 1 egg yolk, optional
→ Garnish
18 - 1/4 cup shaved Parmesan cheese
19 - Freshly cracked black pepper, to taste
# Steps:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper for easy cleanup.
02 - Toss bread cubes with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on one prepared baking sheet.
03 - Arrange trimmed asparagus spears on the second baking sheet. Drizzle lightly with olive oil and season with salt and pepper to taste.
04 - Roast asparagus for 10–12 minutes until just tender and lightly charred. Roast croutons for 12–15 minutes, tossing halfway through, until golden brown and crisp.
05 - In a medium bowl, whisk together Greek yogurt, grated Parmesan, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and egg yolk if using. Whisk until smooth and creamy. Taste and adjust seasoning as needed.
06 - Place chopped romaine in a large salad bowl. Drizzle with half the prepared dressing and toss gently to coat evenly.
07 - Arrange roasted asparagus over the dressed romaine. Top with golden croutons and shaved Parmesan. Drizzle remaining dressing over the top and finish with freshly cracked black pepper.
08 - Serve while croutons are still crunchy and asparagus is warm for the best texture contrast.
