Grilled Asparagus with Caper Vinaigrette

We had this the other night and it was quite tasty. Although, since the grill was almost out of propane, we just grilled the chicken and I cooked the asparagus on high heat in a skillet and it was still good. Amelia loved the capers in it....she kept picking them off of her plate and mine and eating them all. :) I didn't have any fresh basil, so I just left that out.

Grilled Asparagus with Caper Vinaigrette

1 1/2 pounds asparagus spears, trimmed
3 Tbsp extra-virgin olive oil, divided
1/2 tsp kosher salt, divided
Cooking spray
1 Tbsp red wine vinegar
1/2 tsp honey mustard
1/4 tsp freshly ground black pepper
1 garlic clove, minced
2 tsp capers, coarsely chopped
1/4 C. small basil leaves (optional)

Preheat grill to medium-high heat.
Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/4 teaspoon salt, tossing well to coat. Place asparagus on grill rack coated with cooking spray; grill 4 minutes or until crisp-tender, turning after 2 minutes. Combine remaining 1/4 teaspoon salt, vinegar, mustard, pepper and garlic; stir with a whisk. Slowly pour remaining 2 tablespoons oil into vinegar mixture, stirring constantly with a whisk. Stir in capers. Arrange asparagus on a serving platter; drizzle with vinaigrette, and sprinkle with basil, if using.
Yield: 6 servings

Recipe (and picture) slightly adapted from Cooking Light magazine.