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from "U.S.A. Cookbook" by Sheila Lukins

When asparagus is plentiful in the spring, I eat it as often and in as many ways as possible. My inspiration for this zesty dish was the visits I made to the many Little Italy communities around the United States. Often, restaurants will serve asparagus embellished with an easy sauce that's made just before the dish is served. A quick sprinkle of parsley finishes it off.

Serves 4
 U.S.A. Cookbook

6 tablespoons extra virgin olive oil
1/2 cup fresh lemon juice
2 cloves garlic, finely minced
3 tablespoons drained tiny capers
1 teaspoon finely grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper, to taste
1 pound medium-thick asparagus, tough ends removed

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1. Combine the oil, lemon juice, garlic, capers, and lemon zest in a small saucepan. Place over low heat and cook, swirling the pan, to heat through, 2 to 3 minutes. Stir in 1 tablespoon of the parsley and a generous grinding of black pepper. Remove from the heat.
2. Bring a saucepan of salted water to a boil, and cook the asparagus until just tender, 2 to 3 minutes. Drain, pat dry, and arrange on a serving platter. Spoon the sauce over the asparagus, sprinkle with the remaining 1 tablespoon parsley, and serve immediately.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Lemons - $0.89/ea Save! 5 for $4
  Roland Nonpareilles Capers - $2.99/ea
  Italian Parsley - $1.29/ea
 approx. 4oz
  Asparagus - $4.99/ea Save! 2 for $8
 approx. 1lb
You May Already Have
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
  Peeled Garlic - $4.99/ea
 approx. 8oz
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
Estimated Total:  
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