Hey there! Happy Friday Eve. Are you making weekend plans yet? Who’s dressing up for Halloween?
I have a fun day ahead; including Boot Camp class, Ava’s 15 month check up and immunizations, and a fun girl’s night out tonight at a friend’s house, sure to include lots of vino. So let’s get to it shall we?
As I mentioned in this post, I’m all in favor of sprucing up our side dishes. I lurve to make salads, because I can get creative with toppings and dressing, but sometimes the cooked vegetables is where I get into a rut. For instance, usually when I have fresh asparagus, I tend to roast it or grill it with a little kosher salt and eat it like that. When I saw this recipe, I tore it out with the resolution to make it the next time I saw some good fresh asparagus at the market.
Grilled Asparagus with Caper Vinaigrette adapted from Cooking Light
- 1 lb asparagus spears, trimmed
- 3 Tbsp extra virgin olive oil, divided (I only used 2)
- 1/2 tsp. kosher salt, divided
- 1 Tbsp. red wine vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp. freshly ground pepper
- 1 garlic clove, minced (I left it out entirely)
- 2 tsp. capers, coarsely chopped
- 1/4 cup small basil leaves
Grill the asparagus that has been coated with cooking spray and salt and pepper 4 minutes, or until crisp tender.
Combine the red wine vinegar and next 4 ingredients, slowly add the 2 tablespoons of olive oil, stirring with a whisk. Pour over asparagus and top with torn basil leaves.
*optional – serve on asparagus plate ;-)
This was sooo good. A keeper for sure. I think this vinaigrette would be good over chicken or fish as well. I have a feeling it might become a staple for asparagus in our house.
Wine Pairing: asparagus is one of the hardest foods to pair with wine. One of the few wines that really can match is a crisp, grassy New Zealand Sauvignon Blanc. Hints of grapefruit and enough acidity to hold it’s own to the caper vinaigrette. If you haven’t tried a Sauv Blanc from New Zealand before, it’s a bit different than one from California. It may catch you off guard at first, but give it a chance – it will soon be something you crave on a hot summer day.
Question: Vegetables…plain or do you “dress them up?”