Grilled Asparagus with Caper Vinaigrette

I believe D roasted these as our asparagus was very thin. I'm not a big fan of capers but I did like this sauce. We had with Quick Chicken.

Grilled Asparagus with Caper Vinaigrette

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)

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

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.

CALORIES 91 ; FAT 7.2g (sat 1.1g,mono 5g,poly 1.1g); CHOLESTEROL 0.0mg; CALCIUM 32mg; CARBOHYDRATE 4.8g; SODIUM 198mg; PROTEIN 2.6g; FIBER 2.5g; IRON 2.5mg

Cooking Light, AUGUST 2010