Asparagus Caesar with Pecorino by Paige Grandjean

Ingredients

• 2 pounds fresh asparagus, trimmed
  

• 3/4 cup mayonnaise

• 1 ounce pecorino cheese, grated (about 1/4 cup), plus more for garnish

• 2 teaspoons Dijon mustard

• 2 teaspoons water

• 1 teaspoon anchovy paste or 3 anchovy fillets, mashed into a paste

• 1/2 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice

• 1/2 teaspoon black pepper, plus more for garnish

• 1/4 teaspoon kosher salt

• 1 large garlic clove, grated

• 1/2 cup chopped smoked almonds
  

  Directions

  1. Bring a large pot of salted water to a boil over high. Meanwhile, fill a large bowl with ice water. Add asparagus to boiling water, and cook until crisp-tender, about 2 minutes. Transfer asparagus to ice water, and let cool completely, about 5 minutes. Drain and pat dry using paper towels; transfer asparagus to a serving platter.

  2. Whisk together mayonnaise, pecorino, mustard, 2 teaspoons water, anchovy paste, lemon zest and juice, pepper, salt, and garlic in a small bowl until well combined. Drizzle dressing evenly over asparagus. Sprinkle with chopped smoked almonds and additional pecorino and pepper.

     Notes from the Food & Wine Test Kitchen

     To mash anchovy fillets into a paste, finely chop anchovies, then use the side of a chef’s knife to smash into a paste. 

     Caesar dressing usually requires whisking together a raw egg yolk and oil until smooth and creamy, but this version leans on storebought mayonnaise for an easy shortcut. 

     Suggested pairing

     Serve this asparagus dish with a glass of Estación Yumbel Tinaja Moscatel de Alejandría.

     
     READ THE FULL RECIPE