Lemony Asparagus and New Potatoes

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

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)
 

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
 

tags: Asparagus, Asparagus, Christmas, Christmas Side Dishes, Diabetic, Easter, Easter Dinner, Fruit, Healthy Cooking, Lemons, Low Calorie, Low Carb, Low Fat, Low Sodium, More Holidays, Potatoes, Potatoes, Quick and Easy, St. Patrick's Day, Steamed Asparagus, Thanksgiving, Thanksgiving Side Dishes, Vegetables, Vegetarian, Lemony Asparagus and New Potatoes, Lemony Asparagus, New Potatoes, This healthy side dish showcases fresh asparagus and new potatoes with a touch of lemon and thyme., Ingredients, fresh asparagus spears, tiny new potatoes, olive oil, finely shredded lemon peel, salt, dried thyme, Fresh thyme sprigs, Directions.