Recipe: Lemony Asparagus and New Potatoes

LEMONY ASPARAGUS AND NEW POTATOES
"This recipe showcases fresh asparagus and new potatoes in a healthful side dish with a snippet of lemon and thyme."

12 ounces asparagus spears
8 tiny new potatoes, cut into quarters (about 10 ounces)
2 teaspoons olive oil or cooking oil
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/4 teaspoon dried thyme, crushed
Fresh thyme sprigs (optional, to garnish)

Snap off and discard the woody bases from asparagus. If desired, scrape off the scales. Cut asparagus into 2-inch pieces. Set aside.

In a covered medium saucepan cook the potatoes in a small amount of boiling water for 8 minutes. Add the asparagus. Cover and cook for 3 to 5 minutes more or until the asparagus is crisp-tender and the potatoes are tender. Drain. Transfer the vegetables to a serving bowl.

Meanwhile, in a small bowl combine the oil, lemon peel, salt, and dried thyme. Drizzle over the vegetables; toss gently to coat. If desired, garnish with fresh thyme sprigs.

Source: Recipe Booklet - Simple Meals, Better Homes & Gardens, 2004