Lemony asparagus and new potatoes

Yield: 1 Servings

Measure 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

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

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