Total Calories: 133
1 Trim off the base of the asparagus at the point where the stem turns from white to green. Bring about 2 inches of water to a boil in a large skillet. Add the asparagus and salt to taste. Cook until the asparagus bend slightly when you lift them from the stem end, 4 to 8 minutes. Cooking time will depend on the thickness of the asparagus. Remove the asparagus with tongs. Drain them on paper towels and pat them dry.
2 In a small bowl, whisk together the oil, lemon juice, and a pinch of salt and pepper. Stir in the egg, parsley, and capers.
3 Place the asparagus on a serving platter and spoon on the sauce. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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