Asparagus Sautéed with Mango and Capers

Asparagus Sautéed with Mango and Capers

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  • 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


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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