Ingredients
- 2 Pounds Fresh Asparagus, ends trimmed
- 1/8 Cup Olive Oil
- 3 Tablespoons Lemon Juice
- 1/8 Teaspoon Garlic Powder
- 1/4 Teaspoon Black Pepper
- 2 Tablespoons Small Capers, rinsed and drained
Make it step by step
- Trim ends from asparagus, about 1/2″. In a 12″ skillet, place asparagus and 1″ 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.
- Serves 4.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kyle Dalakas, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.