By Alison Brinker, RD, LD
Father’s Day is the time to bring out the grill……….and grills are not just for meat. This recipe has you moving out of your comfort zone and trying a new way to prepare vegetables. Grilled asparagus will pair well with any grilled meat from steak to burgers, chicken or pork. Asparagus is high in folic acid, potassium, fiber, and vitamin A and C. The fat in this recipe comes from healthy monounsaturated olive oil which can help lower bad cholesterol. Enjoy!
Grilled Asparagus with Caper Vinaigrette
6 servings (serving size: about 4 asparagus spears, 2 teaspoons vinaigrette)
1 ½ pound asparagus spears, trimmed
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
¼ teaspoon black pepper
1 clove garlic, minced
2 teaspoons capers, coarsely chopped
¼ cup small basil leaves
Preheat grill to medium-high heat.
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.
Combine remaining ¼ teaspoon salt, vinegar, and next 3 ingredients (through 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.
Nutritional Information per serving: Calories, 91, Fat 7 gm, Saturated fat, 1 gm, Protein, 2 gm, carbohydrate 4 gm, fiber 2 gm, cholesterol, 0, sodium 198 mg