Grilled Asparagus With Lemon-Caper Vinaigrette

• 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

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.

olive oil, pine nuts, parmesan cheese, lemoncaper, shallots, lemon zest, lemon juice, capers, parsley, extra virgin olive oil, salt

Taken from www.food.com/recipe/grilled-asparagus-with-lemon-caper-vinaigrette-433506 (may not work)