Grilled Asparagus with Caper Vinaigrette
1 1/2 lb. asparagus spears, trimmed
3 Tbsp. extra-virgin olive oil, divided
1/2 tsp. kosher salt, divided
1 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1 garlic clove, minced
2 tsp. capers, coarsely chopped
1/4 c. small basil leaves
Preheat grill to medium-high heat.
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.
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.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 7.2g
Saturated fat 1.1g
Dietary fiber 2.5g