INGREDIENTS
•
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