Name: Caesar Salad with Crispy Bacon, Mushrooms & Sautéed Asparagus
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 anchovy fillets, packed in oil; 3 small bunches asparagus; 12 slices bacon; 6 cloves garlic; 1 ½ lemons; 85 g Parmesan cheese; 3 heads romaine lettuce; 0.68 kg white mushrooms; black pepper; extra virgin olive oil; mayonnaise; salt; Worcestershire sauce

Caesar Salad with Crispy Bacon, Mushrooms & Sautéed AsparagusCaesar Salad with Crispy Bacon, Mushrooms & Sautéed Asparagus — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

6 anchovy fillets, packed in oil

3 small bunches asparagus

12 slices bacon

6 cloves garlic

1 ½ lemons

85 g Parmesan cheese

3 heads romaine lettuce

0.68 kg white mushrooms

black pepper

extra virgin olive oil

mayonnaise

salt

Worcestershire sauce

Instructions

Small dice bacon.

Preheat a large pot over medium heat.

Once the pot is hot, add bacon and cook, stirring occasionally, until crispy, 5-6 minutes. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate. (Reserve pot with drippings for later use.)

Meanwhile, wash and dry the fresh produce.

Finely grate Parmesan into a large bowl.

Using a clean cutting board, peel and mince garlic; mince anchovy fillets. Add both to the bowl with the Parmesan.

Juice lemons into the bowl, then add mayo, oil, Worcestershire, salt, and pepper. Whisk to combine the dressing and set aside.

Snap (or cut) off woody ends of the asparagus; cut spears into 1-inch pieces.

Return pot with drippings to medium-high heat; add asparagus and cook, stirring occasionally, until tender-crisp, 5-6 minutes.

While the asparagus is cooking, thinly slice mushrooms and add to the bowl with the dressing.

Chop or tear lettuce into bite-sized pieces and add to the bowl.

When the asparagus is done, remove from heat, add to the bowl, and toss to combine the salad.

To serve, divide salad between plates or bowls and top with crispy bacon. Enjoy!

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