2 slices brown bread
2 tablespoons garlic-infused rice bran oil
250g asparagus
4 cups torn cos lettuce leaves
1 cup cherry tomatoes, halved
1/2-3/4 cup good Caesar salad dressing
1/2 cup finely grated Parmesan cheese
Preheat the oven to 200C.
Cut the bread into 1cm cubes. Toss with the rice bran oil. Place in a roasting pan and bake for about 10 minutes, until crisp and golden, stirring once or twice during cooking. Drain on paper towels.
Trim the asparagus – peel any thick ends with a potato peeler. Steam or blanch quickly in boiling water until crisp tender. Drain and refresh in icy water. Pat dry.
In a large bowl, combine the cos, asparagus, cherry tomatoes and bread croutons. Toss with a little of the dressing. Sprinkle with the parmesan and serve immediately. Serves 3-4.