Lemon Caper Asparagus
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
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.