Caesar salad with glazed asparagus

Ingredients for 4 servings:

• 1 romaine lettuce
• 1 lemon(s), juice
• 2 eggs, soft-boiled
• 2 anchovy fillets
• 6 tbsp olive oil
• 2 cloves garlic
• 500 g asparagus, white
• 1 tsp powdered sugar
• 100 g butter
• 100 g toast bread
• 100 g Parmesan cheese
• Salt and pepper, white, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 47 minutes

Wash and peel the asparagus, trim the ends. Cover the skin and ends with water, and simmer for 10 minutes. Split the asparagus lengthwise and then cut diagonally into equal pieces. Melt the powdered sugar in a pan. Fry the asparagus in the hot powdered sugar until translucent, then add the butter. Once the butter has melted, pour in the asparagus cooking water. The asparagus should not be covered. Simmer over low heat for 7 minutes, stirring frequently. Season with salt and pepper. Then remove the asparagus from the sauce and let cool. Cut the bread into cubes and fry in olive oil in a pan until crispy brown on all sides. Wash the lettuce, remove the stalks, and tear into bite-sized pieces. Purée the soft-boiled eggs, the juice of one lemon, the anchovy fillets, and the garlic cloves with an immersion blender or in a blender. Slowly add the olive oil while puréeing until a thick, white sauce forms. Toss the salad with the dressing and arrange on plates. Use a fine peeler to cut thin slices of Parmesan cheese and scatter them over the salad. Arrange the asparagus pieces in the center of the salad plates and sprinkle with the bread crumbs.