Caesar Salad with Spring Asparagus

2 bunches pencil-thin asparagus, trimmed and chopped into 1/2-inch pieces

1 tablespoon mayonnaise

1 ½ tablespoons red wine vinegar

2 tablespoons freshly squeezed lemon juice

1 garlic clove, minced

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon anchovy paste (or 1 anchovy filet)

6 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

1/2 cup freshly grated Parmigiano-Reggiano

1 head romaine hearts, chopped

Prepare a large bowl with ice and cold water, set aside to blanch the asparagus.

Bring a saucepan big enough to hold the asparagus to a boil, add a heaping tablespoon of salt and plunge the asparagus into the water, boil for 2 minutes. Drain the asparagus and put into the water bath until cooled, drain and set aside on a baking sheet covered with paper towels.

Combine mayonnaise, vinegar, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium bowl and whisk until combined. While whisking constantly, add the olive oil in a thin, steady stream until incorporated. Season to taste with salt and pepper.

Toss the romaine with a little of the dressing. Transfer to a serving platter and top with asparagus and the grated Parmigiano-Reggiano. Serve extra dressing on the side.

I love sweet California asparagus, especially the small early stalks simply sautéed in butter and seasoned with a little lemon zest, sea salt and freshly ground pepper. But for serving to guests I also enjoy this quick and easy gratin, it pairs well with Lemon Roasted Chicken and a cold glass of Viognier.

Asparagus Gratin

2 pounds thin asparagus
salt and pepper
2 tablespoons unsalted butter
2 tablespoons flour
pinch of cayenne pepper
1 cup milk
¾ cup Parmesan cheese, grated and divided
½ cup Monterey Jack cheese, shredded

Adjust oven rack to upper-middle position and heat broiler.

Prepare an ice bath (cold water and ice) large enough to hold the asparagus.

Cut ends off the asparagus and set aside.

Fill a large skillet ¾ full of hot water, bring to a boil. Add asparagus and a heaping tablespoon of salt. Cook for about 2-4 minutes or until lightly cooked. Immediately plunge asparagus into ice bath to stop the cooking.

Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in milk and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes., whisk in ½ cup Parmesan and Monterey jack until smooth, season with salt and pepper. Turn off heat. Cover and let stand for 5 minuets.

Place asparagus into an oven proof serving dish and drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.

Photo: LA Times