To make the homemade Caesar dressing, add the small clove of garlic to a mini food processor, and add a few capers and the finely grated parmesan. Blitz until finely chopped. Add the Greek yogurt, extra virgin olive oil, white wine vinegar, dijon mustard, and plenty of black pepper, and blitz again until well combined. Taste, and adjust quantities as desired (remember it will taste overly strong and tangy straight from the bowl).
Cut the slice of bread into 1 inch pieces, and toss in a little olive oil, along with the asparagus and edamame (I cooked mine straight from frozen, but fresh would work too). Lay everything out in a single layer on a baking tray, and season with salt and pepper. Roast at 190°C (Gas Mark 5 / 375°F) for around 20-25 minutes, tossing halfway, until the croutons are crispy and the vegetables are soft.
Cook the eggs in boiling water for around 8-9 minutes, or until cooked to your liking. Drain, rinse with cold water, and set aside to cool, then peel and cut in half.
To assemble the vegetarian Caesar salad, fill two large dinner bowls with mixed lettuce leaves. Top with the halved cherry tomatoes, croutons, roasted edamame and asparagus, and a few shavings of parmesan. Finish with the boiled eggs and Caesar dressing, and serve immediately.