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.
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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
||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.|
||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.|
Excerpted from U.S.A. COOKBOOK copyright © 1997 Sheila Lukins.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.