Grilled Asparagus with Caper Vinaigrette
By Kplmrm
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
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
Details
Servings 6
Adapted from find.myrecipes.com
Preparation
Step 1
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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