Make the croutons by removing the crusts from the bread and brushing with the olive oil. Toast on a hot barbecue or griddle pan, making sure that both sides are nicely browned, then cool a little before cutting into chunks and setting aside.
To make the Caesar dressing, mix together the mayonnaise, yogurt, vinegar, mustard and dried oregano in a small bowl.
Add the chopped anchovy fillets and garlic to the dressing and stir through, seasoning with black pepper.
Barbecue (or griddle in a pan) the asparagus and green beans until tender and tip into a serving dish. Drizzle with Caesar dressing and sprinkle with croutons. Serve while warm.