Lemony Asparagus and New Potatoes
This recipe showcases asparagus and new potatoes in a healthful side dish with a touch of lemon and thyme.
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)
- Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. 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.
- 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.
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