Asparagus Chickpea Caesar with Jammy Eggs

My love for Caesar salad runs deep and I love playing with all the classic elements of the dish. This version swaps out the traditional dressing for a super quick Greek yogurt based version— and instead of romaine? Roasted asparagus, some hearty chickpeas and lovely jammy eggs take center stage.

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Serves 4

INGREDIENTS

1 bunch asparagus, ends trimmed
1 can chickpeas, drained and rinsed
1 tsp salt
½ tsp fresh ground black pepper
2 tbsp extra virgin olive oil

Dressing
¾ cup Greek yogurt
Juice of 1 lemon
⅓ cup grated parmesan
4 anchovies
1 tbsp Dijon mustard
1 clove garlic, chopped
2 tbsp olive oil
2 tsp Worcestershire sauce
Salt and pepper

Croutons
2 slices country bread
2 tbsp Olive oil

2 large eggs 
2 tbsp capers
Parmesan, for serving

METHOD

Preheat oven to 425F.

Arrange asparagus and chickpeas on a parchment-lined sheet pan, drizzle with olive oil and salt and pepper and roast in oven for 12-14 minutes or until asparagus is tender and slightly charred. 

In a small saucepan on stove over high heat, boil 3” of water. Add eggs and boil for 7 minutes exactly. Remove from pot and cool immediately in cold water. Peel and set aside. 

In the meantime, make the sauce. Combine all ingredients in the bowl of a food processor and pulse until combined. If too thick, add a tablespoon of water at a time. 

Toast bread in toaster, and tear apart. Toss in a small bowl with olive oil salt and pepper.

To assemble, arrange warm asparagus and chickpeas on a platter. Dress with Caesar dressing, halve eggs and arrange. Finish with capers, croutons and parmesan shavings. Serve immediately or at room temperature.