Finally, a side dish exquisite enough for a holiday meal, yet one easy enough to make on a Monday. This grilled asparagus with lemon-caper vinaigrette is ready in just 15 minutes.
In a small bowl, combine the lemon juice, capers, mustard and garlic. Whisk in the olive oil, until emulsified. Season with salt and pepper.
Cut off the bottom one-inch of each stalk and discard. Toss the remaining part of the stalk in olive oil, salt and pepper. Grill over medium-high heat for about 4 minutes, until charred.
Remove from the grill, and cut into 2-inch pieces.
Toss in a bowl with the lemon-caper vinaigrette. Top with fresh grated Parmesan cheese.