Recipe - Lemony Asparagus And New Potatoes

12 ounce Asparagus spears
8 Whole tiny new potatoes; cut
into quarters
2 teaspoon Olive oil
One half teaspoon Finely shredded lemon peel
One fourth teaspoon Salt
One fourth teaspoon Dried crushed thyme

Snap off and discard woody bases from asparagus.Cut into 2 in. pieces and
set aside. Cook potatoes in boiling water covered for 10 min. Add asparagus
and cook covered til both are tender (about 8 min.). Drain and transfer to
a serving bowl.

Meanwhile, for dressing, in a small bowl combine the olive oil, lemon peel,
salt and thyme. Add to the veggies, tossing to coat.Serve warm.

Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on
Mar 11, 1998