Ingredients:
2 lb. asparagus, washed, trimmed
3 tablespoons olive oil
6 tablespoons white wine vinegar
1/4 cup Dijon mustard
1 1/2 cups olive oil
1/4 cup capers, drained and slightly crushed
Salt and pepper to taste
Procedure:
Preheat a grill to medium high.
Toss the asparagus with the olive oil and grill for about 5-7 minutes.
Meanwhile, whisk together the white wine vinegar, Dijon mustard and add olive oil gradually. Stir in the capers and adjust seasoning.
Place grilled asparagus on a platter and drizzle the caper vinaigrette over the top. Serves 8.
Congratulations to Chef Tami,
