Title: Asparagi di campo (cold marinated asparagus)
 Categories: Salads, Italian, Appetizers, Vegetables
      Yield: 4 Servings
 
    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.