Asparagi di campo

Ingredients:

3/4 small onion, minced
Salt
1-1/2 teaspoon capers, rinsed and chopped
1 teaspoon lemon juice
Salt and pepper
1 mint leaf
1 pound thin asparagus

Preparation:

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