Rating: 5 stars
16 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 15

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.

Dina Guillen
Recipe by Cooking Light August 2010

Gallery

John Autry; Styling: Mindi Shapiro

Recipe Summary

total:
30 mins
Yield:
6 servings (serving size: about 4 asparagus spears and about 2 teaspoons vinaigrette)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

Chef'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.

Nutrition Facts

91 calories; fat 7.2g; saturated fat 1.1g; mono fat 5g; poly fat 1.1g; protein 2.6g; carbohydrates 4.8g; fiber 2.5g; cholesterol 0mg; iron 2.5mg; sodium 198mg; calcium 32mg.
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