Ingredients

• 300 g chicken breast fillet
• 1 bunch asparagus
• 50 g bacon (parboiled and smoked, thinly sliced)
• 1/2 head romaine lettuce
• piece of baguette or 1 kaiserbrot roll
• 6 tablespoons grated parmesan or Grana Padano
• olive oil, salt and pepper

Caesar dressing

• 3 tablespoons mayonnaise
• 1 tablespoon natural yogurt
• 1 small clove garlic
• 1 teaspoon mustard
• 1 teaspoon lemon juice
• 2 teaspoons Worcestershire sauce

Preparation

1. Clean chicken fillet of membranes and sinews, cut into 4 pieces, season with salt and pepper and brush with olive oil, set aside for marinating if you have time.
2. Bring lightly salted water to a boil in a wider pot. Rinse asparagus, break off and discard tough ends (they will break naturally at the right spot). Place green stalks in boiling water and cook for about 3 minutes, drain and cut on a cutting board into pieces.
3. Heat a pan (e.g. grill or regular), place fillets and fry for about 4 minutes on each side. Set aside on a plate.
4. Place bacon slices and cut baguette or roll slices in the same pan. Reduce heat to minimum and fry for about 5 minutes, stirring occasionally, until croutons are crispy and bacon is browned. Remove from pan.
5. Prepare Caesar dressing: press garlic through a garlic press and mix with mayonnaise, yogurt, mustard, lemon juice and Worcestershire sauce. Season with salt and pepper, mix.
6. Rinse romaine lettuce, dry, chop, mix with asparagus, season with salt and combine with half of the dressing, arrange in salad bowls or on plates.
7. Add sliced chicken and top with chopped bacon. Pour remaining dressing over, sprinkle with croutons and grated cheese.