Asparagi Di Campo (cold Marinated Asparagus)

• 34 small onion, minced
• salt
• 1 12 teaspoons capers, rinsed and chopped
• 1 teaspoon lemon juice
• salt and pepper
• 1 large mint leaf, minced
• 1 lb thin asparagus

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.

onion, salt, capers, lemon juice, salt, mint leaf, thin asparagus

Taken from www.food.com/recipe/asparagi-di-campo-cold-marinated-asparagus-86434 (may not work)