Grilled Asparagus With Lemon-Caper Vinaigrette

Total Time
20mins
Prep 10 mins
Cook 10 mins

Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the second time with red onion (use red onion if you want a more pronounced onion flavor and for added color). Can be served warm or at room temperature. Skip the cheese for a vegan version. From dole.com.

Ingredients Nutrition

Directions

  1. Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
  2. Whisk in the olive oil; season with taste with salt and pepper.
  3. Set aside.
  4. To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
  5. Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
  6. Transfer asparagus to a platter.
  7. Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.
Most Helpful

5 5

Mmmmm, this made me happy! I made this exactly as written, only scaled down to 1 serving as DH has a phobia of asparagus. I used the grill pan since it's too hot to go outside. I think the vinaigrette would also be really good on roasted broccoli or Brussels sprouts. Thanks for sharing, Cookgirl!

Refreshingly yummy crisp. Loved the pine nuts. I did roast in the oven at 450 degrees for 10 minutes. Raining outdoors. :( Yes! You don`t need any salt. Loved this recipe. Wish I bought more asparagus. Thanks!