Asparagus & green beans

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  • Cooking time: 20
  • Serves: 4


  1. Make the croutons by removing the crusts from the bread and brushing with the olive oil. Griddle on the BBQ until nicely toasted on both sides, then cool a little before cutting into chunks and setting aside.
  2. To make the Caesar dressing, mix together the mayonnaise, yogurt, vinegar, mustard and dried oregano in a small bowl. Add the chopped anchovy fillets and garlic to the dressing and stir through, seasoning with black pepper.
  3. BBQ the asparagus and green beans until tender and tip into a serving dish. Drizzle with Caesar dressing and sprinkle with croutons.
  4. Serve while warm.


  • For the croutons
  • 2 thick slices white bread
  • 2tbsp extra virgin olive oil
  • For the dressing
  • 3 dollops (45ml) Hellmann's Real Mayonnaise
  • 2tbsp low fat natural yoghurt
  • 1tbsp white wine vinegar
  • 1tsp mustard (Dijon, wholegrain or French)
  • 1tsp dried oregano
  • For the salad
  • 3 anchovy fillets, finely chopped (optional)
  • 1 garlic clove, finely chopped
  • black pepper to season
  • 200g asparagus tips
  • 200g green beans

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Adapted from Tesco Real Food