3/4 sm Onion, minced Salt 1 1/2 ts Capers, rinsed & chopped 1 ts Lemon juice Salt & pepper 1 ea Mint leaf 1 lb Thin asparagus 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.
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