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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

    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

    Print recipe

    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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Roland Nonpareilles Capers - $1.79/ea
      Italian Parsley - $1.99/ea
     Farm Fresh
      Asparagus - $3.49/ea Save! 2 for $6.00
     Farm Fresh
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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