Radicchio Caesar and Asparagus Toast
A spin on the classic caesar salad, this radicchio caesar asparagus toast is creamy, salty, and cheesy. Grilled sourdough bread piled with radicchio, parmesan, and seasonal asparagus, will take your lunch game to the next level.
I am most definitely a carb queen / bread girl. There’s no doubt that if I were stuck on an island, fresh French baguettes would be on the list of things to bring with me. In my opinion, there are few things in life better than a good toasted bread with butter and a pinch of salt.
Today we are elevating the idea of toast and topping it with a radicchio caesar salad with asparagus. Is it extra, maybe? Is it delicious? Undoubtedly. The handmade Caesar dressing is what really brings this dish to life. Which is easier to make at home than you might think.
Can’t think of apps for a dinner party? This radicchio caesar and asparagus toast is your girl. Looking for a snack that’s more filling and super tasty? Look no further.
How to avoid soggy asparagus
If you ever had asparagus and didn’t like it because they were mushy and soggy. You my friend are missing out, because
- A. Mushy asparagus is a result of overcooking
- B. When cooked correctly, Asparagus should be tender with a slight crunch to it.
While there are multiple ways to cook asparagus and avoid the dreaded result of a mushy vegetable no one likes. One of my favorite ways to cook asparagus is by blanching it. Blanching asparagus helps retain its bright green color while leaving it with a crisp yet tender texture.
What is blanching?
Blanching is the technique that requires quickly immersing a food or vegetable (in this case asparagus) in boiling water, for around 30 – 60 seconds. Then shock the vegetable and halt the cooking process by dunking it into an ice water bath until it is no longer warm. Simply strain and you are left with crisp, vibrantly green delicious asparagus.
What is Caesar dressing made of?
Fun fact, the origin of Caesar dressing traces back to Tijuana, Mexico. Caesar Cardini a San Diego restauranteur whipped up this dressing when he was short on ingredients after a busy holiday weekend and was only left with romaine lettuce, eggs and a few other condiments. With that Caesar dressing was born.. Caesar Cardini you are an icon.
Traditionally caesar dressing typically includes the following ingredients:
- Anchovies (you can omit these if they give you the heebie-jeebies)
- Extra Virgin Olive Oil
- Parmesan Cheese
- Egg Yolks
- Worcestershire sauce
- Lemon Juice (I used red wine vin in place of this)
- Dijon mustard
- Garlic
- Salt + Pepper
Radicchio Caesar and Asparagus Toast
Ingredients
- 12 asparagus spears (ends trimmed)
- ⅓ small head radicchio (rough chopped)
- 4 slices sourdough bread
- 1 small parmesan cheese wedge (shaved)
- pinch of aleppo pepper (optional)
Caesar Dressing
- 2 anchovies
- ¼ cup olive oil
- 2 tbsp parmesan (grated)
- 1 egg yolk
- 1 tsp worcestershire sauce
- ½ tsp dijon mustard
- 2 garlic cloves
- 1 tbsp red wine vinegar
Instructions
- Blanch Asparagus by adding to boiling water for 30 – 60 seconds. Immediately remove and dunk in an ice bath until asparagus is no longer warm. Remove, pat dry, and set aside.
- Brush each side of sourdough bread with olive oil and add to grill pan at medium to high heat until grill marks are visible. Set aside
- In a food processor (or you can do this in a cup with an immersion blender), combine egg yolks, anchovies, parmesan, worcestershire sauce, dijon mustard, and garlic. Slowly drizzle in olive oil while blending constantly, until a thick consistency is formed.
- Toss radicchio with caesar dressing along with parmesan shavings. Spread evenly on toasts and top with asparagus. Season with salt and pepper to taste.