Lemony Asparagus and New Potatoes

This healthy side dish showcases fresh asparagus and new potatoes with a touch of lemon and thyme.

Lemony Asparagus and New Potatoes
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15 users rated this recipe an average rating of 4.5
Makes:
8 servings
Prep:
15 mins
Cook:
16 mins
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Lemony Asparagus and New Potatoes

Ingredients
1 1/2
pounds fresh asparagus spears
16
whole tiny new potatoes, unpeeled and cut into quarters
4
teaspoons olive oil
1/2
teaspoon salt
1/2
teaspoon dried thyme, crushed
 
Fresh thyme sprigs (optional)

Directions

  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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