Name: Lemony Asparagus and New Potatoes
Ingredients: 12 oz Asparagus spears; 8 Whole tiny new potatoes; cut into quarters; 2 ts Olive oil; 1/2 ts Finely shredded lemon peel; 1/4 ts Salt; 1/4 ts Dried crushed thyme

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

12	oz	Asparagus spears
8		Whole tiny new potatoes; cut into quarters
2	ts	Olive oil
1/2	ts	Finely shredded lemon peel
1/4	ts	Salt
1/4	ts	Dried crushed thyme

INSTRUCTIONS

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

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