Asparagus Sautéed with Mango and Capers

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Asparagus Sautéed with Mango and Capers

 

1 pound fresh asparagus, tough stem ends trimmed

3 tablespoons extra virgin olive oil

2 cloves garlic, minced

2 ripe mangos, peeled, seeded and sliced lengthwise into 1/4 inch-thick slices

2 tablespoons capers, rinsed

1 teaspoon chopped fresh thyme leaves

juice of 1/2 lemon

salt and freshly ground black pepper

 

Blanch or steam the asparagus (or the green beans) until al dente and still

green. Refresh in cool water and set aside. (You may do this a day ahead.)

In a large sauté pan, heat the olive oil lightly and add the garlic. Stir for 1

minute. Add the asparagus, mango slices, capers, thyme leaves, lemon juice and

stir to heat through. Season with a pinch of salt and cracked black pepper.

Makes 6 to 8 servings.