1. In a medium pot, boil 1-2 inches of water. Chop hard ends off asparagus. Once boiling, add asparagus and cook for 4-5 minutes. Asparagus will be slightly tender. Drain asparagus and run under cold water to stop cooking process. Continue to run under cold water until asparagus is cool. Chop asparagus into 2-3 inch pieces.
2. Arrange lettuce on plates, then top with asparagus pieces. Thinly slice radish and place over asparagus pieces.
4. Sprinkle with parmesan and spray with Portmann’s Caesar Salad Spritzer as desired.
5. Place soft-boiled egg halves and croutons (if using) on top of each salad. Season with salt and black pepper before serving.
Looking for more veggies? Top with black olives and fresh tomatoes.