Place onion & salt in a bowl large enough to hold the asparagus.  Mix well & let steep for 30 minutes.  Add the capers, lemon juice & mint leaf & marinate for at least 1 hour.  Mix thoroughly from time to time. Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp, about 3 minutes. Drain.  Toss the still warm asparagus with the marinade & add salt & pepper. Toss gently & serve.
 

Bake eggplant until soft.  Grind together the baked   eggplant, egg, green pepper and onion.  Add oil,   vinegar and seasonings to taste.  Chill.  Serve cold.
 

Preheat oven to 350 degrees F.  Thaw spinach and   remove excess liquid.  Add remaining ingredients   (stuffing mix, parmesan cheese, garlic, onion, eggs and butter) and mix well. Form the mixture into small   balls and place on a baking sheet. Bake for 15 minutes   at 350 degrees F.
Yield:  Serves 12-20.      *  These can be made up ahead of time and
frozen.  If   frozen, increase cooking time by 10-15 minutes.      *  Herb
stuffing mix is a commercial preparation of   bread crumbs and herbs and seasonings that is packaged   for stuffing a turkey or chicken. You can make your   own if you like.    This recipe makes about 80 appetizer-size balls, or   about 40 larger balls to use as a vegetable dish at a   meal.
Difficulty:  easy.  : Time:  20 minutes preparation.  15-30 minutes baking.
 

Blend cheese with butter.  Add flour, salt, paprika.   Mix well.    Dry olives.
Wrap a spoonful of dough around each and   seal well.  Bake at
400    degrees F. for 15 minutes.      NOTES:      *  Delicious hot appetizers.
Yield:  Makes about 25   puffs.      *  You can freeze the unbaked cheese
puffs on a cookie   sheet and then store them in the freezer in a plastic  bag.