- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 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
- 1/2 lemon, juiced
- Salt and pepper, to taste
Directions
Blanch or steam asparagus 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 oil over medium-low heat and add garlic. Stir for 1 minute. Add asparagus, mango slices, capers, thyme leaves and lemon juice; stir to heat through. Season with a salt and pepper.
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