**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.