Raw Asparagus Caesar Salad

Ingredients

• 2 bunches pencil-thin asparagus, tough ends trimmed and chopped into 1/2-inch pieces
• 1 tablespoon mayonnaise
• 1-1/2 tablespoons red wine vinegar
• 2 tablespoons freshly squeezed lemon juice, from 1 lemon
• 2 garlic cloves, roughly chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon anchovy paste
• 6 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano

Directions

1. Add the mayonnaise, red wine vinegar, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste to a blender, then process until the mixture is completely smooth. Scrape it into a medium bowl. As you whisk without stopping, pour in the olive oil slowly in a narrow stream until the dressing comes together. Taste and season with salt and pepper.
2. Place the asparagus in a medium bowl and toss it with the dressing until evenly coated. Move the salad to a serving platter, then scatter the grated Parmigiano-Reggiano over the top.