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Asparagi Di Campo (Cold Marinated Asparagus)


Italian asparagus. How to cook asparagus Italian-style. Classic flavor-packed cold marinated asparagus with an onion, caper, lemon and mint dressing. Perfect to make ahead and serve anytime with simple ingredients. It's even vegan and vegetarian.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium


1 small red onion
½ teaspoon salt
1 ½ teaspoons capers
rinsed & chopped
1 teaspoon lemon juice
1 black pepper
freshly ground, to taste
1 each mint leaves
or to taste, and more for garnish
1 pound asparagus


  1. Add the minced onion & ½ teaspoon of salt to a small bowl or glass measuring cup. Mix well and let marinate for 30 minutes.

  2. Add the lemon juice, capers, and mint leaf. Mix well and let sit for 1 hour, stirring thoroughly from time to time.

  3. Cook the asparagus spears in boiling water until tender but still crisp, about 3 minutes. Drain and toss the still warm asparagus together with the marinade/dressing. Adjust seasoning with fresh ground black pepper.

Chill until ready to serve.

We like to vacuum pack the asparagus with the dressing and chill until ready to serve. Sealing in a plastic zipper bag would work well too. Sometimes we add a splash of extra-virgin olive just before chilling.


* not incl. in nutrient facts

Add review




Omaha, United States
 over 1 year ago

I am looking for recipes to make ahead for my sister, who is having a baby. Would it be possible to prepare this ahead of time and freeze for her to pull out and use? If so, would you recommend keeping the asparagus and marinade separate, or completely preparing it and then freezing? Thank you!

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 375% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 93mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 19% Vitamin C 15%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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