You need the thinner asparagus for this recipe.  If you can't find the tiny capers, you can use the larger ones, but be sure to chop them. 

• 1 small onion, minced
• 1 teaspoon fresh mint, minced
• 1 teaspoon tiny capers, rinsed
• 1 teaspoon lemon juice
• Salt & pepper to taste
• 1 pound thin asparagus

Method

Mix together onion, mint, capers, lemon juice and salt.  Set aside to blend flavors for at least an hour. Do not refrigerate.  Give a stir once or twice during this time.

Break ends off asparagus spears.  They will assist the cook by snapping off where they are inedible.  Throw away inedible  pieces.  If you have the thin asparagus, they need no peeling, but if you can't find them and are using thicker stemmed ones, peel the spears halfway up to the tips.  Only the lower part of the asparagus needs peeling.  Steam the spears over boiling water for 5 - 8 minutes. Test for doneness, but do not overcook. Drain well and place in a serving dish. 

Whisk the reserved dressing to blend well and toss on the asparagus while still warm. Season with salt and pepper to taste. 

Serves: 4 - 6

Contributor: D. Bestis

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