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Asparagi Di Campo (Cold Marinated Asparagus)

ethnic, salads, vegetables

3/4 small onion, minced
1 salt
1 1/2 teaspoon capers, rinsed & chopped
1 teaspoon lemon juice
1 salt & pepper
1 each mint leaf
1 lb 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"

Yield: 4 servings

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