Asparagi di Campo (Cold Marinated Asparagus)
Author: Kitchens
  • 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
  1. 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.
  2. Drain. Toss the still warm asparagus with the marinade and add salt and pepper.
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