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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”

Ingredients Nutrition


  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.

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