This is a refreshing and lemony topping for oysters on the half shell as well as for grilled fish and smoked salmon.Plus: More Vegetable Recipes and Tips

Marcia Kiesel
June 2000

Gallery

Recipe Summary

Yield:
MAKES ABOUT 1 1/2 CUPS
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam the asparagus until crisp-tender, about 4 minutes. Rinse under cold running water and drain. Cut into 1/4-inch dice.

    Advertisement
  • In a bowl, combine the onion with the mascarpone, lemon juice and zest. Fold in the asparagus and season with salt and pepper. Cover and refrigerate until chilled, at least 30 minutes and up to 3 hours.