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Asparagus Caesar Cocktail
6
Ingredients
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1 1/2 lbs. asparagus
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12 thin baguette slices, cut on diagonal
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1/2 cup + 2 Tbsp. STAR Roasted Garlic Oil
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1/4 cup STAR Garlic Red Wine Vinegar
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3-4 STAR Anchovies mashed (optional)
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Salt and freshly ground pepper
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6 to 8 cups torn romaine lettuce
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1/4 cup grated Parmesan shavings
Instructions
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1.
Trim and cut asparagus into 2-inch lengths. Blanch about 3 minutes, then plunge into ice water.
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2.
Toast baguette slices and brush with 2 Tbsp. of oil. Whisk together remaining oil and vinegar. Add in anchovies, if desired.
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3.
Season to taste with salt and pepper.
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4.
Combine romaine and asparagus in large bowl. Pour dressing over and toss thoroughly. Add grated cheese and toss again.
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5.
Transfer to individual salad plates or large glasses. Garnish each with a baguette slice and some Parmesan shavings. Pass remaining baguette slices at the table.
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