Asparagus Sautéed with Mango and Capers

Serves: 6 to 8

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


  • 1 pound fresh asparagus, tough stem ends trimmed (You may use tender green beans very effectively in this recipe) Add to list
  • 3 tablespoons extra virgin olive oil Add to list
  • 2 cloves garlic, minced Add to list
  • 2 ripe mangos, peeled, seeded and sliced lengthwise into 1/4 inch-thick slices Add to list
  • 2 tablespoons capers, rinsed Add to list
  • 1 teaspoon chopped fresh thyme leaves Add to list
  • Juice of 1/2 lemon Add to list
  • Salt and freshly ground black pepper Add to list


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.

Recipe by Lynne Vea, PCC Chef

Source: Sound Consumer March 2005

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: asparagus, mangoes


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