INGREDIENTS
- 1 lb Asparagus
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ cup Caesar salad dressing
- 3 tbsp Parmigiano Reggiano grated
- ½ cup Panko breadcrumbs
- 1½ tbsp Olive oil
- 1 Garlic clove grated
INSTRUCTIONS
Toasted Garlic Breadcrumbs
- Heat a skillet over medium heat with 1 tbsp olive oil. Toss the panko breadcrumbs and grated garlic in the heated pan for 3-5 minutes until breadcrumbs are golden brown.
Grilled Asparagus
- Preheat your grill to medium-high heat. Trim the ends of the asparagus, then toss the asparagus with salt, pepper and 1 tbsp olive oil.
- Grill over medium to high heat for about 5 minutes until charred and tender.
Assemble the Salad
- Chop the grilled asparagus into bite size pieces and toss in a bowl with the caesar dressing until each piece is fully coated.
- Top the asparagus with grated Parmigiano Reggiano and toasted breadcrumbs. Serve immediately and enjoy.
