Asparagi Di Campo (Cold Marinated Asparagus)
rinsed & chopped
freshly ground, to taste
or to taste, and more for garnish
Add the minced onion & ½ teaspoon of salt to a small bowl or glass measuring cup. Mix well and let marinate for 30 minutes.
Add the lemon juice, capers, and mint leaf. Mix well and let sit for 1 hour, stirring thoroughly from time to time.
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.