Good Friends Good Food - Asparagus Salad

-


This week in our group we are focusing on asparagus.  It was Ulrike’s choice.  We love asparagus and there were lots of creative options out there from which to choose.  I decided to go with a roasted asparagus salad topped with a Caesar like dressing.  Due to allergies I had to leave out the anchovy paste.  Mine tasted a bit more like buttermilk dressing than Caesar but was still delicious. It was easy to prepare and delicious to eat!
Recipe
I used about a pound of fresh asparagus and roasted it in the oven at 350 degrees until fork tender.  Took about 20 minutes.  While that was roasting I prepared the dressing.

Dressing:
1/3 cup olive oil
1/3 squeezed lemon
4 garlic cloves minced
4 T greek yogurt
2 T parmesan
1 T dijon mustard
2 tsp red wine vinegar
1 tsp anchovy paste
1/4 tsp salt
1/4 tsp pepper

Top roasted asparagus with dressing, shaved parmesan and sourdough croutons.  Enjoy!

Our other members are:

Comments

ostwestwind said…
Looks and sounds delicious! I am a huge fan of Caesar's salad
June 4, 2021 at 7:51 AM
Kayte said…
This looks so delicious, Peggy. I'm with you on the anchovy thing...people always say. you can't "really taste them in there," but I can always taste that they are in there. Not a fan. What a great use of asparagus.
August 11, 2021 at 11:55 AM
Post a Comment

Popular posts from this blog

Ina Garten's Deviled Eggs!

-
Image
This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes.  At this point, they are perfe
Read more

TWD - Crunchy Toffee Bars

-
Image
Every time I bake with toffee chips, I think of Heath Ledger. You get it, right, Heath Toffee / Heath Ledger. I know I'm weird. But in honor of the Oscars this week, I thought a photo of Heath was appropriate. He was a great actor with a brilliant future ahead of him. Sad. Of course, my real photo choice of the week was going to be my personal favorite Hugh Jackman. Since he was the host of the Oscars, I think it only fitting that we post a photo of him, as well, right? After all, he IS the sexiest man alive. I knew he could act, and look pretty, but dang - he can sing and dance too! Okay girls - get your minds out of the gutter and back to the matter at hand. Truly, get serious! We are here to talk about crunchy toffee bars. Let me just say that I am glad I made these earlier in the weekend because I ended up having to spend some time with a nice young doctor at the ER due to a severe asthma attack! It's heck not being able to breathe folks. It has now turned into acute bronc
Read more

Lenox Almond Biscotti

-
Image
This week Gretchen of Canela & Comino chose Lenox Almond Biscotti for our recipe challenge. Oh Gretchen, thank you thank you, thank you! Biscotti has always been one of my favorite foods (especially around the holidays). Who knew someone of so little culinary experience could actually bake biscotti in their own kitchen? And the greatest thing of all was this was actually one of the easiest things I have baked AND I had all the ingredients I needed right in that pantry of mine. Or so I thought . . . My new shiny red KA mixer was gently purring like a kitten as it mixed my wonderful dough when I discovered - oops, completely out of almond flavoring. Since I was baking in old clothes and no makeup, hair tied back in a ponytail reminiscent of those kindergarten years, there was no way I was headed to the store for almond extract. Not to panic, though, I decided to just use vanilla and hope for the best. I did sprinkle some cinnamon on half of them right before putting into the oven to
Read more