Caesar Dressing:

1. Combine Ingredients: In a food processor, combine garlic, Greek yogurt, Parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth.
2. Emulsify: With the food processor running, slowly drizzle in the olive oil until a creamy dressing forms.
3. Set Aside: Set aside or store in the refrigerator for later use.

Grilled Asparagus:

1. Preheat Grill: Preheat grill to medium-high heat. Let the grates get hot for at least 10 minutes.
2. Prepare Asparagus: Snap off the woody ends of the asparagus spears. Toss with 1.5 tablespoons of olive oil, salt, and pepper.
3. Prepare Croutons: Brush sourdough slices with the remaining olive oil. Sprinkle with kosher salt and garlic powder.
4. Grill: Place asparagus spears on the grill (perpendicular to the grates). Grill for 5-6 minutes, tossing occasionally, until slightly charred. Add sourdough to the grill at the same time and grill for 1-2 minutes per side, until toasted with grill marks.
5. Assemble: Remove asparagus and bread from the grill. Slice or tear the sourdough into crouton-sized pieces.
6. Dress and Serve: Place grilled asparagus on a plate. Drizzle with Caesar dressing. Top with shaved Parmesan cheese, sourdough croutons, and finely grated Parmesan cheese. Serve immediately.