Grilled Asparagus with Caper Vinaigrette

Grilled Asparagus with Caper Vinaigrette

Courtesy of Cooking Light

This one was shared at a family gathering. I've made it many times and every time its come together easily.

We choose to broil this, rather than grill.  We also did not garnish it with basil and we made double (even triple) vinaigrette for extra yum factor.

1 1/2 pounds 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

 

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.

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.