Best 12 Grilled Asparagus With Caper Salsa Recipes

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Grilled asparagus with caper salsa is a simple yet flavorful dish that is perfect for summer. The grilled asparagus is tender and slightly smoky, while the caper salsa adds a bright and tangy flavor. This dish can be served as an appetizer or a side dish, and it is also a great way to use up leftover asparagus.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED ASPARAGUS WITH CAPER SALSA



Grilled Asparagus With Caper Salsa image

Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus. The recipe, from the chef Yotam Ottolenghi, is quickly prepared. Bread may be needed to sop up the rest of the salsa. (If caprino fresco isn't available, try another soft goat cheese, like chèvre.)

Provided by Sam Sifton

Categories     vegetables, side dish

Time 25m

Yield Serves 6

Number Of Ingredients 9

3 bunches asparagus, approximately 1 pound, woody ends trimmed and discarded
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste
1/4 cup capers, ideally small, drained, rinsed and patted dry
Grated zest of 1 lemon
2 teaspoons lemon juice
1 small garlic clove, peeled, crushed and minced
1/3 cup parsley leaves, roughly chopped
1/2 cup crumbled caprino fresco cheese, or another soft goat cheese like chèvre

Steps:

  • Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute. Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper. Mix gently, and set aside.
  • Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.
  • Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 2 grams

GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE



Grilled Asparagus with Caper-Cornichon Vinaigrette image

Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 10

3 large eggs
1 tablespoon white-wine or Champagne vinegar
1 tablespoon country-style Dijon mustard
3/4 teaspoon sugar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons capers, drained and coarsely chopped
2 tablespoons finely chopped small cornichons (about 6)
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed

Steps:

  • Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
  • Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
  • Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.

GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE



Grilled Asparagus With Lemon-Caper Vinaigrette image

Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the second time with red onion (use red onion if you want a more pronounced onion flavor and for added color). Can be served warm or at room temperature. Skip the cheese for a vegan version. From dole.com.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb asparagus, trimmed
1 tablespoon olive oil
2 tablespoons pine nuts, toasted
1/4 cup parmesan cheese, shaved
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

Steps:

  • Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
  • Whisk in the olive oil; season with taste with salt and pepper.
  • Set aside.
  • To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
  • 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.
  • Transfer asparagus to a platter.
  • Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.

Nutrition Facts : Calories 206.5, Fat 18.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 177.3, Carbohydrate 7.2, Fiber 2.7, Sugar 1.9, Protein 6

GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO WITH SHAVED PECORINO ROMANO CHEESE



Grilled Asparagus Wrapped in Prosciutto with Shaved Pecorino Romano Cheese image

Provided by Bobby Flay

Categories     appetizer

Yield 6

Number Of Ingredients 10

1/4 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon capers
1 tablespoon finely chopped parsley
Freshly ground black pepper
12 medium asparagus spears, tough end removed
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
12 thin slices prosciutto
12 thinly shaved pieces of Pecorino Romano cheese

Steps:

  • Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill. Grill the asparagus, braised with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemoncaper vinaigrette and top with the cheese.

GRILLED ASPARAGUS WITH GREEN PEPPERCORN VINAIGRETTE



Grilled Asparagus with Green Peppercorn Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 31m

Yield 4

Number Of Ingredients 8

3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons green peppercorns in brine, drained
1 pound fresh asparagus, trimmed
2 tablespoons canola oil

Steps:

  • Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated.
  • Heat the grill to high.
  • Toss asparagus with the canola oil and season with salt and pepper. Grill until tender, about 5 to 7 minutes.
  • Place grilled asparagus on a platter and drizzle the vinaigrette over the top.

ASPARAGUS WITH LEMON-CAPER DIPPING SAUCE



Asparagus With Lemon-Caper Dipping Sauce image

This is easy, yummy and looks elegant when served for company. I've also used the sauce for a "tarter" to dip for sweet potato fries.

Provided by IngridH

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon extra virgin olive oil
1 tablespoon capers, drained (or more)
2 teaspoons lemon juice
1 tablespoon thyme leaves, chopped
1/4 teaspoon black pepper
2 lbs asparagus
olive oil
kosher salt

Steps:

  • Mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Cover and refrigerate until ready to serve.
  • Trim asparagus and place in a shollow baking dish.
  • Drizzle with olive oil and sprinkle with salt.
  • Roast at 350 degrees for 10 minutes, or until desired degree of doneness.
  • Serve asparagus with sauce on the side.

Nutrition Facts : Calories 110.8, Fat 8.4, SaturatedFat 2, Cholesterol 10.3, Sodium 177.6, Carbohydrate 7.2, Fiber 2.4, Sugar 2.2, Protein 3.4

GRILLED SALMON WITH TOMATO, CUCUMBER AND CAPER SALSA



Grilled Salmon with Tomato, Cucumber and Caper Salsa image

Categories     Tomato     Low Carb     Backyard BBQ     Salmon     Cucumber     Summer     Grill     Grill/Barbecue     Capers     Bon Appétit

Yield Serves 8

Number Of Ingredients 12

1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup chopped shallots
1 tablespoon grated lemon peel
1 3/4 teaspoons ground cumin
1 medium English hothouse cucumber, unpeeled, diced
1 12-ounce basket small cherry tomatoes, each quartered
1 large yellow bell pepper, diced
1/4 cup drained capers
2 tablespoons chopped fresh cilantro
Nonstick vegetable oil spray
1 2 1/2- to 2 3/4-pound salmon fillet with skin (1 whole side)

Steps:

  • Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.
  • Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
  • Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
  • To grill salmon using fish basket:
  • Spray basket with nonstick spray. Place salmon in fish basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon out onto platter.
  • To grill salmon without using a basket:
  • Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on sheet. Spray skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula at 1 long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa.

ASPARAGUS SALAD WITH GRILLED SALMON



Asparagus Salad with Grilled Salmon image

This salad's a little sweet, a little savory and very refreshing. Healthy asparagus boasts anti-inflammatory nutrients and vitamins A, B and C. It's fabulous grilled; you'll want to fix this again! -Jenne Delkus, Des Peres, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon snipped fresh dill
4 salmon fillets (4 ounces each)
1 pound fresh asparagus, trimmed
4 cups spring mix salad greens
1 cup shredded carrots
1 hard-boiled large egg, cut into eight wedges
Coarsely ground pepper

Steps:

  • In a small bowl, whisk the syrup, mustard, oil and dill; set aside., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon., Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once., Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.

Nutrition Facts : Calories 336 calories, Fat 16g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 294mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED VEGGIES WITH CAPER BUTTER



Grilled Veggies with Caper Butter image

We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. -Danyelle Crum, Indian Trail, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
2 garlic cloves, minced
1 tablespoon lemon juice
2 teaspoons capers, drained and chopped
1 tablespoon minced fresh parsley
2 medium zucchini, cut in half lengthwise
2 medium crookneck or yellow summer squash, cut in half lengthwise
1 medium sweet yellow or orange pepper, quartered
1 medium sweet red pepper, quartered
2 large portobello mushrooms, stems removed
3 green onions, trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, melt butter over medium-low heat. Add garlic; cook 2 minutes. Add lemon juice and capers; cook 2 minutes. Stir in parsley., Brush vegetables with oil; sprinkle with salt and pepper., Grill zucchini, squash and peppers, covered, over medium heat 4-5 minutes on each side or until crisp-tender, basting occasionally with butter mixture. Grill mushrooms and onions, covered, 1-2 minutes on each side or until tender, basting occasionally with butter mixture., Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture.

Nutrition Facts : Calories 117 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 219mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

GRILLED MAHI MAHI WITH CAPER, TOMATO, BEARNAISE SAUCE



Grilled Mahi Mahi With Caper, Tomato, Bearnaise Sauce image

The first time I made this I used packaged bearnaise sauce, It was quick and good however it doesn't compare to real bearnaise sauce with fresh tarragon. Only warm the tomatoes do not cook them. For a real taste treat combo serve this with barbecued bacon wrapped asparagus.

Provided by Chef Boy-R quotDiab

Categories     Mahi Mahi

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs mahi mahi (skinless)
4 tablespoons white wine vinegar
4 tablespoons dry white wine
2 tablespoons shallots (chopped)
2 tablespoons fresh tarragon leaves (chopped)
20 tablespoons butter (2.1/2 sticks)
6 egg yolks (large eggs)
6 tablespoons half-and-half cream
2 cups fresh tomatoes (chopped)
2 tablespoons capers (non-pareil)
4 tablespoons fresh parsley (chopped)
cayenne pepper
kosher salt
fresh ground pepper

Steps:

  • Cut Mahi Mahi into 6 8-oz fillets.
  • Combine white wine vinegar, white wine, chopped shallots and fresh tarragon in a small sauce pan.
  • Boil mixture until reduced by half, Pull mixture from heat and let cool to room temperature.
  • Melt butter in a small sauce pan, skim off excess fat (clarify).
  • Preheat the Bar-B-Q to high.
  • Put reduced mixture, cream and egg yolks in a blender, Turn on high and slowly drizzle the Hot butter into the blender until incorporated. (This way the sauce won't separate).
  • Return sauce to the sauce pan on low heat,.
  • Add tomatoes, capers and fresh parsley; warm throughly only.
  • Add a dash or two of cayenne.
  • Salt and pepper to taste.
  • Place fillets on the grill for 4 or 5 minutes a side. Pour a generous amount of sauce over the fish and serve.

Nutrition Facts : Calories 623.5, Fat 45.9, SaturatedFat 27.3, Cholesterol 438.8, Sodium 641.2, Carbohydrate 4.7, Fiber 0.9, Sugar 1.8, Protein 46

GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD



Grilled Corn, Asparagus and Spring Onion Salad image

In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.

Provided by Pati Jinich

Categories     dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

5 ears fresh corn (preferably white corn), shucked and cleaned
1 bunch asparagus (about 8 ounces), woody ends removed, stalks peeled up to flower bud
1 bunch spring onions or 2 bunches large scallions (about 8 ounces total), trimmed
Vegetable oil
1/4 cup fresh squeezed lime juice (from about 2 limes)
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Maggi sauce
1 tablespoon chile oil or hot sauce
1/2 teaspoon kosher or sea salt, plus more to taste
1 cup cherry tomatoes, halved

Steps:

  • Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
  • While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
  • Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.

GRILLED TUNA STEAKS WITH GRAPE AND CAPER SALSA



Grilled Tuna Steaks with Grape and Caper Salsa image

This is a great summer dish to serve to family and friends. Make sure to rinse the capers well. Goes nicely with a light arugula salad.

Provided by Andrew Benoit

Categories     Tuna Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 cups red seedless grapes, halved
⅓ cup capers, drained and rinsed
1 shallot, minced
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
salt and black pepper to taste
4 (8 ounce) tuna steaks
¼ cup fresh lemon juice

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil grate.
  • Stir together grapes, capers, shallot, parsley, and olive oil in a bowl; season to taste with salt and pepper, and set aside. Place tuna steaks onto a plate, and brush with lemon juice. Season with salt and pepper to taste.
  • Cook tuna steaks on preheated grill until cooked to desired degree of doneness, 2 to 3 minutes per side for medium-rare. Serve with the grape and caper salsa.

Nutrition Facts : Calories 348.1 calories, Carbohydrate 18.3 g, Cholesterol 102.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 54.1 g, SaturatedFat 1.2 g, Sodium 427.2 mg, Sugar 14.2 g

Tips:

  • Choose thick asparagus spears: Thicker spears will hold up better on the grill and have a more pronounced flavor.
  • Trim the asparagus properly: Cut off the woody ends of the asparagus spears, about 1-2 inches from the bottom.
  • Toss the asparagus with olive oil and salt: This will help the asparagus to cook evenly and prevent it from sticking to the grill.
  • Grill the asparagus over medium-high heat: This will help to char the asparagus slightly and give it a smoky flavor.
  • Cook the asparagus until it is tender-crisp: You can check this by piercing the asparagus with a fork. It should be easy to pierce, but still have a slight crunch.
  • Serve the asparagus immediately: Asparagus is best served hot off the grill. You can drizzle it with a vinaigrette or sauce of your choice.

Conclusion:

Grilled asparagus with caper salsa is a delicious and easy-to-make side dish that is perfect for any occasion. The asparagus is tender-crisp and flavorful, and the caper salsa adds a bright and tangy flavor. This dish is sure to be a hit with your family and friends.

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