Grilled Asparagus With Lemon Caper Vinaigrette

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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.

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Steps

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Vinaigrette: combine the shallots , lemon zest and lemon juice , capers , and parsley in a small non-reactive bowl.

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Whisk in the olive oil.

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Season with taste with salt and pepper.

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Set aside.

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To prepare the asparagus: brush the asparagus with olive oil.

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Season with salt.

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Grill over medium-high heat , turning often to brown evenly.

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Grill asparagus until just tender , approximately 8-10 minutes.

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Transfer asparagus to a platter.

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Drizzle vinaigrette over the asparagus , sprinkle with pinenuts and top with parmesan cheese.

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Ingredients

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asparagus, olive oil, pine nuts, parmesan cheese, shallots, lemon zest, fresh lemon juice, capers, fresh flat-leaf parsley, extra virgin olive oil, cracked black pepper