Lemony Asparagus and New Potatoes

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

In a 2-quart saucepan cook the potatoes, covered, in a small amount of lightly salted boiling water for 12 minutes. Add asparagus. Cook, covered, about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving bowl .

Meanwhile, for dressing, combine the olive oil , shredded lemon peel, salt, and thyme. Add to the vegetables , tossing gently to coat. If desired, garnish with sprigs of thyme. Serve warm. Makes 8 side-dish servings