Years back I made a recipe I found in the NY Times for roasted asparagus. What made it special was a dressing that got served with it. I remember that it had olive oil, garlic, basil, lemon juice, capers and probably other things I no longer remember. I tried searching for the recipe on the NY Times website to no avail. By any chance did someone else try this recipe and keep it better than I have? I'd love to make it for Passover if I can just dig it up. Thanks!