Asparagi di Campo (Cold Marinated Asparagus)
Author: Epicurus.com Kitchens
Recipe type: Appetizers
- 1 pinch each salt and pepper
- 1 mint leaf
- 1 pound thin asparagus
- 3/4 small onion, minced
- 1 pinch salt
- 1 1/2 teaspoons capers, rinsed and chopped
- 1 teaspoon lemon juice
- Place onion and salt in a bowl large enough to hold the asparagus. Mix well and let steep for 30 minutes. Add the capers, lemon juice and mint leaf and marinate for at least 1 hour. Mix thoroughly from time to time. Meanwhile, bring an asparagus cooker to a boil and cook the asparagus until tender but still crisp, about 3 minutes.
- Drain. Toss the still warm asparagus with the marinade and add salt and pepper.
Toss gently and serve. It is customary to keep the asparagus spears all facing the same way so that the spearheads are all on one side, the bottoms at the other.