Grilled Asparagus with Capers, Herbs, and Eggs

Serves 6 

Nutrition per serving: calories: 98, fat: 6g (saturated: 1g), carbohydrates: 7g, protein: 5g, fiber: 2g, sugar: 3g, sodium: 106 mg

For grilling asparagus, thicker asparagus spears are the best option. Look for spears about ½ inch thick in diameter.

• 2 tablespoons red wine vinegar

• 1 tablespoon minced shallot

• 1 tablespoon minced fresh tarragon or 1½ teaspoon dried

• 2 teaspoons Dijon mustard

• 1 teaspoon honey

• Kosher salt and pepper

• 2 large hard-cooked eggs, peeled (see recipe below) 

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon capers, rinsed and chopped

• 1½ pounds thick asparagus, trimmed

• 2 tablespoons chopped chives (optional)

Whisk vinegar, shallot, tarragon, mustard, honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Halve 1 egg and add yolk to the bowl, reserving white. Mash yolk with fork until incorporated into vinegar mixture. Slowly whisk in oil until incorporated. Stir in capers.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Adjust burners to a medium-high heat. When the grill is medium-hot, scrape the grill grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Spray asparagus with vegetable spray. Grill asparagus, turning occasionally, until just tender and caramelized, all over, about 6-10 minutes (move asparagus as needed to ensure even cooking). Transfer asparagus to the bowl with dressing. Toss to coat evenly.  

FOR A BROILER:  Adjust oven rack to upper position and heat oven to 450 degrees. 

Spread asparagus across a rimmed baking sheet or broiler pan; spray asparagus with olive oil spray. Roast until asparagus begins to soften and turns bright green with some dark brown edges, about 10 minutes. Transfer asparagus to bowl with dressing. Toss to coat evenly. 

Transfer asparagus to a platter. Grate remaining 1 egg and reserved white on small holes of box grater directly over the top of the asparagus. Sprinkle chives on top. Serve.

Hard-Boiled Eggs -Bring water to a boil in a small saucepan over high heat. Fill a large bowl halfway with ice and water.

Using a slotted spoon, gently lower eggs into boiling water and cook for 7 minutes for soft-cooked eggs or 13 minutes for hard-cooked eggs. Transfer eggs to an ice bath and let cool for 5 minutes.

To peel, gently tap 1 egg on the counter to crack the shell all over. Begin peeling off the shell at the wider end of the egg, making sure to break the membrane between the shell and egg white. Under gently running water, carefully peel the membrane and shell off the egg.