Recipe Details

Summary

Name: Asparagi Di Campo

Category: Italian

3/4 Small Onion, minced

Salt

1−1/2 Teaspoon Capers, rinsed & chopped

1 Teaspoon Lemon juice

Salt & pepper

1 Mint leaf

1 Pound Thin asparagus

Place onion & salt in a bowl large enough to hold the asparagus. Mix well &

let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate

for at least 1 hour. Mix thoroughly from time to time. Meanwhile, bring an

asparagus cooker to a boil & cook the asparagus until tender but still

crisp, about 3 minutes. Drain. Toss the still warm asparagus with the

marinade & add salt & pepper. Toss gently & serve.