Ingredients

3/4 Small Onion, minced
Salt
1 to 1/2 Teaspoon Capers, rinsed & chopped
1 Teaspoon Lemon juice
Salt & pepper
1 Mint leaf
1 Pound Thin asparagus

Cooking Instructions

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.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: