Asparagus and Mango Salad



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 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.