Source:  Cooking Light, August 2010

Servings/Yield: 6


1 1/2 lbs. 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


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. Can also cook in oven - 450° for 8 to 10 minutes on baking sheet.

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.

© Barbara Deitch 2020