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| 12 x ca. 30 g | Fresh asparagus spears |
| 8 | Whole tiny new potatoes, unpeeled and cut into quarters (about 10 ounces) |
| 2 Teelöffel | Olive oil or cooking oil |
| 1/2 Teelöffel | lemon peel finely shredded |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | Dried thyme, crushed Fresh thyme (Optional) |
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Snap off and discard the woody bases from the asparagus spears. If desired, scrape off Z Cook the potatoes in a small amount of boiling water in a covered 2-quart saucepan for 10 minutes. Add the asparagus and cook, covered, for an additional 8 minutes or until the asparagus is crisp-tender and the potatoes are tender. Drain and transfer the vegetables to a serving bowl.
Meanwhile, combine the oil, lemon peel, salt and thyme to make the dressing. Add to the vegetables and toss gently to coat. If desired, garnish with fresh thyme and a lemon peel curl. Serve warm.
Makes 4 side-dish servings.
Per serving: 105 Calories; 3 g Fat (0 g Saturated Fat); 141 mg Sodium; 0 mg Cholesterol; 19 g Carbohydrate; 2 g Fiber; 3 g Protein. Daily Value: 5% Vitamin A; 45% Vitamin C; 2% Calcium; 4% Iron.
[Hooked on Good Health; Candace Manroe & Kristi Fuller, R.D.] [Better
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