Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea Ounces fresh asparagus -spears

2 t
1/2 t
1/4 t salt
1/4 t
: whole tiny new potatoes,
: -unpeeled and cut into
: qt (about 10 ounces)
: olive oil or cooking oil
: finely shredded lemon peel
: dried thyme, crushed
: Fresh thyme (Optional)

Snap off and discard the woody bases from the asparagus spears. If
desired, scrape off the scales. Cut into 2-inch pieces and set
aside. 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 Homes And
Gardens; March 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 03-03-95

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