- 3 large garlic cloves, crushed
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese (about 2 ounces)
- 1 pound asparagus
- Purchased croutons
- Add first 5 ingredients to blender. With machine running, gradually add oil. Add 1/4 cup cheese. Season dressing to taste with pepper.
- Bring pot of salted water to boil. Add asparagus and cook until just tender, about 3 minutes. Drain. Cool under cold water and drain. (Can be prepared 6 hours ahead. Cover dressing and asparagus separately.)
- Arrange asparagus on platter. Drizzle with dressing. Sprinkle with croutons and remaining cheese.