Spring brings fresh asparagus and new potatoes.
This recipe showcases both in a healthful side dish with a touch
of lemon and thyme.
Lemony Asparagus and New
Potatoes
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 side-dish servings
Nutritional facts per serving: 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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