Asparagus Caesar with Pecorino

Sides

Cook Time: 15 mins Servings: 4 Source:

Ingredients

2 pounds fresh asparagus, trimmed

3/4 cup mayonnaise

1 ounce pecorino cheese, grated (about 1/4 cup), plus more for garnish

2 teaspoons Dijon mustard

2 teaspoons water

1 teaspoon anchovy paste or 3 anchovy fillets, mashed into a paste

1/2 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice

1/2 teaspoon black pepper, plus more for garnish

1/4 teaspoon kosher salt

1 large garlic clove, grated

1/2 cup chopped smoked almonds

Directions

Bring a large pot of salted water to a boil over high. Meanwhile, fill a large bowl with ice water. Add asparagus to boiling water, and cook until crisp-tender, about 2 minutes. Transfer asparagus to ice water, and let cool completely, about 5 minutes. Drain and pat dry using paper towels; transfer asparagus to a serving platter.

Whisk together mayonnaise, pecorino, mustard, 2 teaspoons water, anchovy paste, lemon zest and juice, pepper, salt, and garlic in a small bowl until well combined. Drizzle dressing evenly over asparagus. Sprinkle with chopped smoked almonds and additional pecorino and pepper.