| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Salads, Italian, Appetizers, Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
sm |
Onion, minced |
|
|
Salt |
| 1 1/2 |
ts |
Capers, rinsed & chopped |
| 1 |
ts |
Lemon juice |
|
|
Salt & pepper |
| 1 |
|
Mint leaf |
| 1 |
lb |
Thin asparagus |
INSTRUCTIONS
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.
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