Grilled Asparagus with VinaigretteWhy reserve your grill just for meat and fish when you can use it to impart great flavor to vegetables too? The slight char adds depth to the already buttery taste of asparagus. The capers add a tangy punch.
Saturated fat: 1.1g
Monounsaturated fat: 5g
Polyunsaturated fat: 1.1g
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1½ pounds asparagus spears, trimmed
3 tablespoons extra-virgin olive oil, divided
½ teaspoon kosher salt, divided
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 garlic clove, minced
2 teaspoons capers, coarsely chopped
¼ cup small basil leaves
1. Preheat grill to medium-high heat.
2. Place asparagus in a shallow dish. Add 1 tablespoon oil and ¼ 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. Whisk together remaining ¼ teaspoon salt, vinegar, mustard, pepper and garlic in a small bowl. Slowly drizzle the remaining 2 tablespoons oil into the vinegar mixture, stirring constantly with the whisk. Stir capers into the vinaigrette.
4. Arrange asparagus on a serving platter; drizzle with vinaigrette, and sprinkle with basil.
Serves 6 (about 4 asparagus spears and 2 teaspoons of vinaigrette each)
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