Grilled Asparagus With Lemon-Caper Vinaigrette |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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 . Ingredients:
1 lb asparagus, trimmed |
1 tablespoon olive oil |
2 tablespoons pine nuts, toasted |
1/4 cup parmesan cheese, shaved |
2 tablespoons shallots, finely chopped |
2 teaspoons lemon zest (save a few strands for garnish) |
2 tablespoons fresh lemon juice |
1 tablespoon capers, drained |
2 tablespoons fresh flat-leaf parsley, chopped |
3 tablespoons extra virgin olive oil |
salt and fresh cracked black pepper, to taste |
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.
|
|