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

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

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