Lemon Asparagus and New Potatoes

Amstad Produce, Inc.


		Lemon Asparagus and New Potatoes

Ingredients

	1 1/2 lb fresh asparagus spears
	16 whole tiny new red potatoes, unpeeled, cut into quarters
	4 tsp olive oil
	1 tsp finely shredded lemon peel
	1/2 tsp salt
	1/2 tsp dried thyme, crushed
	4 sprigs fresh thyme

Snap off and discard woody bases from fresh asparagus. Cut into 2 inch pieces. Set aside.

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.

Dressing: combine the olive oil, shredded lemon peel, salt, and thyme. Add to the vegetables, tossing gently to coat. Garnish with sprigs of thyme. Serve warm. Serves 8