1 pound, approximately 1 large bunch, asparagus spears, stem ends slightly trimmed

2 tablespoons vegetable or grapeseed oil

kosher salt, as desired

freshly ground black pepper, as desired

Vinaigrette:

1 tablespoon sherry vinegar

1/2 teaspoon stoneground mustard

1 garlic clove, minced

1 tablespoon capers, roughly chopped

1/2 teaspoon caper juice, from the jar

1/4 cup grapeseed or vegetable oil

Parmesan cheese, as desired, to garnish

Method:

1.     Generously oil and preheat a grill pan or grill to medium–high heat.

2.     On a large dinner plate, generously oil, salt and pepper asparagus.

3.     When your grill pan or grill is hot, add asparagus in a single layer across the grates, working in batches if needed as to not overcrowd the pan.

4.     Grill until grill marks form, approximately 2 minutes. Rotate, and grill another 2 minutes, or until fully cooked.

Meanwhile, prepare caper vinaigrette:

5.     In a medium size mason jar with a fitted lid, add sherry vinegar, mustard, garlic, capers, caper juice, and oil. Secure the lid and shake until emulsified. Adjust seasoning to taste as desired. Note: Be mindful of how much salt you add as capers and the caper juice are naturally salty.

To serve:

6.     Transfer grilled asparagus to a serving platter. Spoon caper vinaigrette on top and finish with a light dusting of freshly grated parmesan cheese. Serve while hot!

Kitchen Note: Caper juice is the juice found in the jar with the capers and offers a tremendous flavor profile!