Lemon Caper Asparagus

Trim ends from asparagus, about 1/2 inch.

In a 12-inch skillet, place asparagus and 1 inch of water. Heat to boiling over medium high heat. Lower heat to medium, cover and cook for about 5 to 7 minutes for tender-crisp spears or until desired doneness. Drain and rinse under cold water.

In a medium-sized bowl, combine olive oil, lemon juice, garlic powder and pepper. Whisk well until olive oil thickens slightly. Stir in capers. Add cooked asparagus and toss to coat.

Serve at room temperature or chilled.