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.