Raw Asparagus Caesar Salad Recipe

• 2 bunches (or about 2 pounds) 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 (or 1 anchovy filet)
• 6 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano

1. Combine mayonnaise, red wine vinegar, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a blender. Blend until smooth. Transfer to a medium bowl. Whisking constantly, add the olive oil in a thin, steady stream until incorporated. Season to taste with salt and pepper.
2. In a medium bowl, toss the asparagus with the dressing. Transfer to a serving platter and top with the grated Parmigiano-Reggiano.

bunches, mayonnaise, red wine vinegar, freshly squeezed lemon juice, garlic, mustard, worcestershire sauce, anchovy paste, extra virgin olive oil, kosher salt

Taken from www.seriouseats.com/recipes/2013/04/asparagus-caesar-salad-recipe.html (may not work)