Yield: 4 servings
|¾ small||Onion, minced|
|1½ teaspoon||Capers, rinsed & chopped|
|1 teaspoon||Lemon juice|
|Salt & pepper|
|1 each||Mint leaf|
|1 pounds||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.
Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 04-03-95