Grilled Asparagus with Caper Vinaigrette

This side dish would pair well with a tomato and fresh mozzarella sandwich on grilled sourdough bread. Yield: 6 servings (serving size: about 4 asparagus spears and about 2 teaspoons vinaigrette) Nutritional Information Calories:91 Fat:7.2g (sat 1.1g,mono 5g,poly 1.1g) Protein:2.6g Carbohydrate:4.8g Fiber:2.5g Cholesterol:0.0mg Iron:2.5mg Sodium:198mg Calcium:32mg
Photo by Kathy M.
Adapted from find.myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from find.myrecipes.com

Ingredients

  • 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

Directions

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.

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