Grilled Asparagus with Dijon Mustard, Balsamic Vinegar and Capers Vinaigrette Recipe
-1 1/2 pounds asparagus spears, trimmed
-1 tablespoon Sonoma Farm Balsamic Vinegar Traditional Barrel Aged
-3 tablespoons Sonoma Farm extra-virgin olive oil, divided
-1/2 teaspoon kosher salt, divided
1/2 teaspoon Dijon mustard
-1/4 teaspoon freshly ground black pepper
-1 garlic clove, minced
-2 teaspoons capers, coarsely chopped
1. Preheat grill to medium-high heat.
2. Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/4 teaspoon salt, tossing well to coat. Place asparagus on grill rack.; grill 4 minutes or until crisp-tender, turning after 2 minutes.
3. Combine remaining 1/4 teaspoon salt, Sonoma Farm Balsamic Vinegar, and next 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.