sesame caesar asparagus with herb toasted sourdough croutons
A serious side dish for serious dinners.
Ingredients
- 1 loaf day-old sourdough, roughly torn
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried rosemary
- pinch red pepper flakes, or to taste
- 1 bunch asparagus, trimmed
- 1 tbsp toasted sesame oil
- 2 tsp sesame seeds
- 1 tbsp lemon zest
- 1/4 cup grated fresh Parmesan cheese
tahini caesar dressing
- 1/4 cup tahini
- 3/4 cup plain whole milk Greek yogurt
- 2 tbsp lemon juice
- 3 cloves garlic
- 2 tsp anchovy paste
- 1 tbsp dijon mustard
- 1/3 cup fresh basil
- 1/3 cup grated fresh Parmesan cheese
- 1 avocado, sliced
Instructions
- Preheat oven to 425 degrees. Lightly grease a large baking sheet.
- Toss the chunks of sourdough in 2 tablespoons of olive oil, dired oregano, basil, rosemary, red pepper flakes, and a big pinch of salt and pepper. Toast for 8-10 minutes, shaking the pan once halfway through, until golden. Move to a plate.
- Spread the asparagus on the same baking sheet. Drizzle with sesame oil, then toss with sesame seeds, lemon zest, salt, and pepper. Roast for 10 minutes. Sprinkle the parmesan evenly over the spears, and roast an additional 5-8 minutes until the cheese melts and the asparagus is tender.
- In a food processor, combine all ingredients for the dressing. Whip until smooth. Top the asparagus with the croutons and drizzle a couple tablespoons overtop. Nestle avocado around the asparagus. Serve the rest of the dressing on the side.
Notes
*To store: Store leftover asparagus and dressing separately, both covered, for up to 3 days.
*Tahini substitute: Use an equal amount of cashew or almond butter. The taste will be slightly different.