Asparagus Salad with Caesar Vinaigrette

Ingredients

• 0.5 teaspoon anchovy paste 
• 1.3 pounds asparagus spears 
• 0.3 cup garlic-flavored croutons 
• 1  garlic clove minced
• 1.5 teaspoons olive oil 
• 0.1 teaspoon pepper 
• 4 cups gourmet salad greens 
• 3 tablespoons tarragon vinegar 
• 1 teaspoon water 

Equipment

• bowl
• knife
• whisk
• peeler

Directions

1. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 4 minutes or until crisp-tender. Rinse under cold water; drain well.
2. Arrange 1 cup greens on 4 plates; top each serving with 5 asparagus spears.
3. Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl; stir well with a whisk.
4. Drizzle 1 tablespoon vinaigrette over each serving; top each with 1 tablespoon croutons.
5. Sprinkle with parsley, if desired.