Asparagi di campo (cold marinated asparagus)
4 servings
Ingredients
| Quantity | 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 |
Directions
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