Grilled Asparagus with Caper Vinaigrette

**found in August 2010 Cooking Light and altered by moi.

1 1/2 pounds asparagus spears, trimmed

3 tbsp. extra-virgin olive oil, divided

1/2 tsp. kosher salt, divided

gf cooking spray (pam)

1 tbsp. cider vinegar

1/2 tsp. Dijon mustard

1/4 tsp. freshly ground black pepper

1 garlic clove, minced

2 tsp. capers, coarsely chopped

1/4 cup small basil leaves

1. Preheat oven to 400 degrees

2. Place asparagus in a shallow dish. Add 1 tbsp. oil and 1/4 tsp. salt, tossing well to coat. Place asparagus on a baking sheet (lined with foil) and bake for about 12 minutes.

3. Combine remaining 1/4 tsp. salt, vinegar, and next 3 ingredients (through garlic); stir with a whisk. Slowly pour remaining 2 tbsp. 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.

Enjoy!!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Comments

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