Asparagi Di Campo (cold Marinated Asparagus)

1. 1

   Place onion& salt in a bowl large enough to hold the asparagus.

2. 2

   Mix well& let steep for 30 minutes.

3. 3

   Add the capers, lemon juice& mint leaf& marinate for at least 1 hour.

4. 4

   Mix thoroughly from time to time.

5. 5

   Meanwhile, bring an asparagus cooker to a boil& cook the asparagus until tender but still crisp, about 3 minutes.

6. 6

   Drain.

7. 7

   Toss the still warm asparagus with the marinade& add salt& pepper.

8. 8

   Toss gently& serve.

9. 9

   This can be refrigerated before serving, but I recommend eating it right after cooking.

10. 10

    If not, reheat to at least room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.