Asparagi Di Campo (cold Marinated Asparagus) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I'm not usually a fan of asparagus, but even I absolutely love this recipe. Ingredients:
3/4 small onion, minced |
salt |
1 1/2 teaspoons capers, rinsed and chopped |
1 teaspoon lemon juice |
salt and pepper |
1 large mint leaf, minced |
1 lb thin asparagus |
Directions:
1. Place onion& salt in a bowl large enough to hold the asparagus.
2. Mix well& let steep for 30 minutes.
3. Add the capers, lemon juice& mint leaf& marinate for at least 1 hour.
4. Mix thoroughly from time to time.
5. Meanwhile, bring an asparagus cooker to a boil& cook the asparagus until tender but still crisp, about 3 minutes.
6. Drain.
7. Toss the still warm asparagus with the marinade& add salt& pepper.
8. Toss gently& serve.
9. This can be refrigerated before serving, but I recommend eating it right after cooking.
10. If not, reheat to at least room temperature.
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