Lemony asparagus and new potatoes

1 Servings

Ingredients

Quantity Ingredient
12 ounces Asparagus spears
8 Whole tiny new potatoes; cut into quarters
2 teaspoons Olive oil
½ teaspoon Finely shredded lemon peel
¼ teaspoon Salt
¼ teaspoon Dried crushed thyme

Directions

Snap off and discard woody bases from asparagus.Cut into 2 in. pieces and set aside. Cook potatoes in boiling water covered for 10 min. Add asparagus and cook covered til both are tender (about 8 min.). Drain and transfer to a serving bowl.

Meanwhile, for dressing, in a small bowl combine the olive oil, lemon peel, salt and thyme. Add to the veggies, tossing to coat.Serve warm.

Posted to TNT Recipes Digest by rdpatrick@... (Robert D. Patrick) on Mar 11, 1998

Related recipes