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GRILLED ASPARAGUS & CAPERS

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Ingredients:
- 1 1/2 pounds asparagus spears, trimmed 
- 3 tablespoons extra-virgin olive oil, divided
- MEDITTERANEAN MOOLA sea salt
- Cooking spray 
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard 
- 1 garlic clove, minced
- 2 teaspoons capers, coarsely chopped
- 1/4 cup small basil leaves

Preparation:
Preheat grill to medium-high heat. Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/2 teaspoon MEDITTERANEAN MOOLA sea 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 1/2 teaspoon MEDITTERANEAN MOOLA sea salt, vinegar, mustard and 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.


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Copyright January, 2012.  SALTOPIA Infused Sea Salts®.  All Rights Reserved.