Grilled Asparagus with Caper Vinaigrette

• 1 1/2  pounds  asparagus spears, trimmed
• 3  tablespoons  extra-virgin olive oil, divided
• 1/2  teaspoon  kosher salt, divided
• Cooking spray
• 1  tablespoon  red wine vinegar
• 1/2  teaspoon  Dijon mustard
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 2  teaspoons  capers, coarsely chopped
• 1/4  cup  small basil leaves

Preparation

1. Preheat grill to medium-high heat.

2. 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.

3. Combine remaining 1/4 teaspoon salt, vinegar, and next 3 ingredients (through 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.