3/4 sm Onion, minced
Salt
1 1/2 ts Capers, rinsed & chopped
1 ts Lemon juice
Salt & pepper
1    Mint leaf
1 lb Thin asparagus

Place onion & salt in a bowl large enough to hold the asparagus. Mix well &
let steep for 30 minutes. Add the capers, lemon juice & mint leaf &
marinate for at least 1 hour. Mix thoroughly from time to time. Meanwhile,
bring an asparagus cooker to a boil & cook the asparagus until tender but
still crisp, about 3 minutes. Drain. Toss the still warm asparagus with the
marinade & add salt & pepper. Toss gently & serve.