Asparagi di campo (cold marinated asparagus)

Yield: 4 servings

Measure Ingredient
¾ small Onion, minced
Salt
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

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