VEGETABLES
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GRILLED ASPARAGUS & CAPERS
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. |
