Grilled Asparagus With Lemon-Caper Vinaigrette - cooking recipe

Ingredients

1 lb asparagus, trimmed
1 tablespoon olive oil
2 tablespoons pine nuts, toasted
1/4 cup parmesan cheese, shaved
Lemon-Caper Vinaigrette
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

Preparation

Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
Whisk in the olive oil; season with taste with salt and pepper.
Set aside.
To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
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.
Transfer asparagus to a platter.
Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.