Clay's Kitchen : Stalk and Shoot Recipes

Stalk and Shoot Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Lemon Caper Asparagus

Recipe from: Cleanfreshcuisine
Servings: 4

2 pounds fresh asparagus, ends trimmed
⅛ cup olive oil
3 tablespoons lemon juice
⅛ teaspoon garlic powder
¼ teaspoon black pepper
2 tablespoons canned capers, rinsed and drained

Trim ends from asparagus, about ½-inch. In a 12-inch skillet, place asparagus and 1-inch of water. Heat to boiling over medium high heat. Lower heat to medium, cover and let cook for about 5 to 7 minutes for tender/crisp or until desired doneness. Drain and rinse under cold water.

In a medium sized bowl, combine the olive oil, lemon juice, garlic powder and pepper. Whisk well until olive oil thickens slightly. Stir in capers. Add cooked asparagus and toss to coat.

Serve at room temperature or chilled.

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