Caesar salad with roasted asparagus

Caesar salad with aspergus

1. In a bowl, combine the lemon juice, mayonnaise, mustard, garlic, capers and anchovies. Set aside in the fridge.
2. Preheat oven to 375°F (190°C). Wash the asparagus. Cut off any green ends and compost. Cut the asparagus into 3 pieces and place on a baking tray, coat with olive oil and season. Bake for 5 to 6 minutes or until the asparagus is tender. Set aside.
3. In a large frying pan, heat a drizzle of oil and butter over medium-high heat. Add the bread cubes for about 5 minutes, stirring regularly until golden on all sides. Remove from the pan immediately and set aside.
4. Cut the slices of pancetta into lardons. In the same pan as for the croutons, cook the lardons for 3 to 4 minutes until golden. Drain the lardons and place on absorbent paper.
5. In a large salad bowl, combine the romaine lettuce, asparagus, Parmesan, bacon and lemon zest. Add the vinaigrette and mix well. Adjust the seasoning. Add the croutons and toss.
6. Serve immediately and, if desired, accompany with Parmesan tuiles.

Parmesan tuiles

1. Preheat the oven to 375°C (190°F).
2. Mix the two cheeses in a bowl.
3. On a baking sheet lined with a silpat (silicone mat) or parchment paper, spread about 2 tablespoons of cheese at a time to form a circle 3’ in diameter. Repeat to form 6 circles.
4. Bake in the middle of the oven for 7 to 8 minutes or until golden brown. Remove from the oven immediately and leave to rest for 2 to 3 minutes before transferring the tiles to a wire rack. Handle gently.