Ceasar Asparagus

From Aunt Molly (sounds yummy!):

Makes About 3 cups

Toss together; Roast:

1 lb. asparagus spears, trimmed

1 cup hearty French bread, cut into 1" cubes

3 T. extra-virgin olive oil

Salt and pepper to taste

Blend:

1/4 cup fresh lemon juice, strained

2 T. Parmesan cheese, grated

1 t. garlic, minced

1 t. Dijon mustard

1 t. sugar

1/2 t. Worcestershire sauce

1/4 t. anchovy paste (optional - but I think make a difference)

Drizzle in:

1/4 cup extra-virgin oil

Garnish with:

Grated Parmesan cheese

This is the best part. You get to cook the asparagus in the oven with the bread cubes. Preheat oven to 425 with a rack set in the lower third. Toss asparagus and bread cubes with oil, salt, and pepper; spread in a single layer on a baking sheet. Roast until asparagus is cooked but still bright green and croutons are toasted, 6-8 minutes. Blend together the lemon juice, Parmesan, garlic, mustard, sugar, Worcestershire, and anchovy paste while the asparagus is roasting. Drizzle in the olive oil, whisking constantly. Transfer roasted asparagus and croutons to a serving platter, then drizzle with dressing to taste (you may not need all of it). Garnish with grated Parmesan before serving.