Recipe: Lemony Asparagus and New Potatoes with Lemon-Thyme Dressing

LEMONY ASPARAGUS AND NEW POTATOES

"This has a light, citrus flavor."

12 oz asparagus spears
8 whole tiny new potatoes, unpeeled, cut in quarters (about 10 oz)
2 tsp olive oil (or any cooking oil)
1/2 tsp finely shredded lemon peel
1/4 tsp salt
1/4 tsp dried thyme, crushed
Lemon peel curl (optional, for garnish)
Fresh thyme (optional, for garnish)

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

Cook potatoes, covered, in a small amount of boiling water in a 2 quart saucepan for 10 minutes. Add asparagus. Cook, covered, about 8 minutes more or until asparagus is crisp-tender and potatoes are tender. Drain. Transfer vegetables to a serving bowl.

For the dressing, combine the oil, lemon peel, salt and thyme. Add to the vegetables; toss gently to coat. If desired, garnish with a lemon peel curl and fresh thyme. Serve warm.

Makes 4 side dish servings
Source: Low Calorie, Low Fat Recipes by Better Homes and Gardens
From: Kelly~WA, 09-19-2000