Asparagus with Caper Vinaigrette, Grilled

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Source: Cooking Light, August 2010

Servings/Yield: 6

Ingredients

  • 1 1/2 lbs. asparagus spears, trimmed
  •  3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • Cooking spray
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 teaspoons capers, coarsely chopped
  • 1/4 cup small basil leaves

Method

  1. Preheat grill to medium-high heat.
  2. Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/4 teaspoon salt, tossing well to coat. Place asparagus on grill rack coated with cooking spray; grill 4 minutes or until crisp-tender, turning after 2 minutes.  Can also cook in oven - 450° for 8 to 10 minutes on baking sheet.
  3. Combine remaining 1/4 teaspoon salt, vinegar, and next 3 ingredients (through garlic); stir with a whisk. Slowly pour remaining 2 tablespoons oil into vinegar mixture, stirring constantly with a whisk. Stir in capers. Arrange asparagus on a serving platter; drizzle with vinaigrette, and sprinkle with basil.
© Jay Deitch 2013