Yield: 1 Servings
Measure | Ingredient |
---|---|
12 ounces | Asparagus spears |
8 \N | 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 |
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