If you're grilling your main dish for dinner, go ahead and grill the vegetable side dish, too. Grilling adds flavor to the asparagus, as does the tangy caper vinaigrette that's drizzled over the spears.
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
How to Make It
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.
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Just made this tonight for the first time and it was fabulous! I think I will always make it this way in the future! Thanks to the reviewer that suggested that you could also do this in the oven and that you could use dried basil for the vinaigrette. Both worked out perfectly!
My husband and I eat a lot of asparagus and this is our favorite recipe! You can't go wrong with it. I've grilled the asparagus, but this is also yummy if you cook the asparagus on the stove or in the oven. Sometimes I add the garlic to the asparagus while it's cooking. If I don't have fresh basil I'll either add dried to the vinaigrette, or add dried to the asparagus while it's cooking, or leave it out. It's good any way. I've taken it to dinner parties and it's been a hit there. I highly recommend this one!
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