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