Ingredients :

• Asparagus — Go for green asparagus, not white — they have more flavor and hold up better during cooking. You recognize a fresh bunch by the stem that resists when you bend it. If the bottom feels soft and fibrous, move on.
• Romaine — One firm head of lettuce. Avoid bagged mixes — romaine must stay crunchy under the dressing, and industrial mixes collapse too quickly once seasoned.
• Mayonnaise — This is the base of your homemade dressing. Use a quality classic mayo, not light — the creamy texture comes entirely from here. If you want to make it yourself, even better, but it’s really not mandatory here.
• Parmesan — Buy a block and grate it yourself. The powdered parmesan sold in cans is like sawdust compared to real Parmigiano Reggiano grated at the last minute. The difference in the final result is huge.