Caesar-Style Asparagus Salad

Cut the bread slices into croutons and fry them in a pan with a drizzle of olive oil for 3 minutes over high heat, stirring. Set aside.

Cut the chicken and bacon into strips.

In the same pan, cook the chicken for 2 to 3 minutes over medium heat. Add the bacon and cook for another 4 to 5 minutes.

Meanwhile, wash and trim the ends of the asparagus. Cook the asparagus in a pot of salted water for 3 to 4 minutes.

Once cooked, drain the asparagus and cut it on the bias.

Wash the lettuce, then cut it into pieces.

Prepare the dressing. In a tall container or bowl, add the whole egg and the mustard. Season with salt and pepper.

Blend the mixture, then add the sunflower oil in a thin stream little by little. Blend from bottom to top. The sauce should thicken as you pour in the oil. Tip: if your oil splits, add a drop of cold water and blend again.

Add the garlic clove and grate in some of the parmesan. You can save a piece to make a few shavings for plating.

Continue blending. The sauce is ready. You can adjust the consistency with a little water.

On a plate, add the lettuce, chicken, bacon, croutons and asparagus, and drizzle with the sauce. You can add parmesan shavings if you like. It's ready!