Combine the minced garlic, Greek yogurt, grated parmesan cheese, Dijon mustard, white wine vinegar, anchovy paste, lemon juice, sea salt, and black pepper in a blender. Blend until the mixture is smooth and well combined, about 30 seconds. While blending on low speed, slowly drizzle in the extra virgin olive oil to emulsify the dressing and create a creamy consistency. I like to add the oil gradually rather than all at once—it creates a better texture and prevents the dressing from breaking. Taste and adjust seasoning if needed, then transfer to a bowl and stir in the lemon zest. Set aside while you prepare the other components.

Pat the trimmed asparagus dry with paper towels—this helps them brown better on the grill. Toss the asparagus with 2 tablespoons of olive oil, kosher salt, black pepper, and red pepper flakes until evenly coated. In a separate small bowl, combine the remaining 2 tablespoons of olive oil with garlic powder, then brush both sides of the 1-inch thick sourdough slices generously with this mixture. Let the prepared asparagus and bread sit at room temperature while you preheat the grill.

Preheat your grill to medium-high heat and let it heat for about 10 minutes. Place the asparagus directly on the grill grates, positioning them perpendicular to the grates so they don't fall through. Grill for 5-6 minutes, turning occasionally with tongs, until the asparagus is tender with light char marks. During the last 2 minutes of cooking the asparagus, place the sourdough slices on the grill and cook for 1-2 minutes per side until they have nice grill marks and are lightly charred. I find that grilling thick sourdough slices gives you much better texture than thin bread—it gets crispy outside while staying slightly soft inside. Transfer both the asparagus and bread to a cutting board.

Cut the grilled sourdough into small, bite-sized pieces and set aside. Arrange the warm grilled asparagus on a serving platter or individual plates. Drizzle generously with the Caesar dressing from Step 1, then top with the grilled bread croutons. Finish by scattering the shaved parmesan curls and finely grated parmesan over the top, allowing some to rest on the warm asparagus so it softens slightly. Serve immediately while the asparagus is still warm.