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Grilled Asparagus with Caper Vinaigrette

Photo: John Autry; Styling: Mindi Shapiro
Total time 30 mins
Yield

6 servings (serving size: about 4 asparagus spears and about 2 teaspoons vinaigrette)

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.

Ingredients

  • 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

Nutrition Information

  • calories 91
  • fat 7.2 g
  • satfat 1.1 g
  • monofat 5 g
  • polyfat 1.1 g
  • protein 2.6 g
  • carbohydrate 4.8 g
  • fiber 2.5 g
  • cholesterol 0.0 mg
  • iron 2.5 mg
  • sodium 198 mg
  • calcium 32 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.