posted by Meryl 04-20-102 7:22 AM
Lemony Asparagus and New Potatoes
Prep Time: 12 min. Cooking Time: 18 min.
Source: Better Homes and Gardens
1-1/2 pounds fresh asparagus spears
16 whole tiny new potatoes, unpeeled and cut into quarters
4 teaspoons olive oil or cooking oil
1 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
Fresh thyme (optional)
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 boiling water for 12 minutes. Add asparagus. (I would steam the asparagus separately). 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
Make-Ahead Tips: Prepare dressing; cover and chill up to 24 hours. Let stand at room temperature 30 minutes before using.
Nutritional facts per serving
calories: 105 , total fat: 3 g , saturated fat: 0 g , cholesterol: 0 mg , sodium: 141 mg , carbohydrate: 19 g , fiber: 2 g , protein: 3 g , vitamin A: 5 % , vitamin C: 45 % , calcium: 2 % , iron: 11 %