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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsC, E
    MineralsNatrium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 1/2 pounds fresh asparagus spears

    2. 16 whole tiny new potatoes, unpeeled and cut into quarters

    3. 4 teaspoons olive oil

    4. 1 teaspoon finely shredded lemon peel

    5. 1/2 teaspoon salt

    6. 1/2 teaspoon dried thyme, crushed

    7. Fresh thyme sprigs

    Instructions Jump to Ingredients ↑

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

    2. 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 .

    3. 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


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