I
don't know about you, but for me, the best part of Caesar salad is
the anchovy flavour! Since I just got a huge bag of beautiful, local,
organic asparagus, I thought I'd grill them and top them off with the
Caesar sauce from my Caesar Asparagus Ribbon Salad recipe from Foodie
In Quebec City last year. I basically recreated the recipe by
grilling the asparagus instead of leaving them raw and shaved, topped
with chopped soft boiled eggs instead of poached, and finally
finished with the Caesar sauce without using the thyme and parmesan
cheese.
