Recipe By : Low Calorie, Low Fat Recipes by BH&G
Serving Size : 4 Preparation Time :0:00
Categories : Eat-Lf Mailing List Low Fat
Potatoes Side Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Oz Asparagus Spears
8 Whole Tiny New Potatoes -- Unpeeled,
Cut In Quarters (Abt 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
Fresh Thyme -- Optional
This has a light, citrusy flavor.
Snap off and discard woody bases from fresh asparagus. If desired, scrape
off scales. Cut into 2" pieces. Set aside.
Cook potatoes, covered, in a small amount of boiling water in a 2 qt
saucepan for 10 min. Add asparagus. Cook, covered, about 8 min more or
till asparagus is crisp-tender and potatoes are tender. Drain. Transfer
vegetables to a serving bowl.
For 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.
