Recipe By : Low Calorie, Low Fat Recipes by BH&G
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Asparagus spears
10 oz New potatoes (8) -- quartered
2 ts Olive oil or any cooking oil
1/2 ts Lemon zest
1/4 ts Salt
1/4 ts Dried thyme -- crushed
Lemon peel curl (optional)
Fresh thyme (optional)
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 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 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.
