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Lemony Asparagus and New Potatoes

Lemony Asparagus and New PotatoesThis recipe showcases asparagus and new potatoes in a healthful side dish with a touch of lemon and thyme.

Recipe Ingredients:

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

Cooking 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 servings

Nutritional Information Per Serving (1/8 of recipe): calories: 98, total fat: 3g, saturated fat: 0g, cholesterol: 0mg, sodium: 156mg, carbohydrate: 16g, fiber: 2g, protein: 3g, vitamin C: 34%, calcium: 1%, iron: 6%, starch: .5diabetic exchange, vegetables: 1.5diabetic exchange, fat: .5diabetic exchange.

Recipe provided by Better Homes and Gardens - a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.