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Grilled Asparagus With Caper Vinaigrette

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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

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