My kids and I thought this was a great dish. That vinaigrette is great! OF COURSE Toby didn’t like it because his asparagus was “undercooked”. Next time, I will open up a can of cooked asparagus from Del Monte and warm it up for him, because really, that’s what he wants. I cooked the asparagus in a grill pan, and it turned out just fine. JUST FINE.
Grilled Asparagus with Caper Vinaigrette
(Cooking Light, Aug. 2010)
1 1/2 pounds asparagus spears, trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
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
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.