Lemony Asparagus And New Potatoes Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	37.19 Kcal (156 kJ)
Calories from fat	20.29 Kcal
		% Daily Value*
Total Fat	2.25g	3%
Sodium	147.09mg	6%
Potassium	172.7mg	4%
Total Carbs	3.48g	1%
Sugars	1.71g	7%
Dietary Fiber	1.75g	7%
Protein	1.71g	3%
Vitamin C	5.5mg	9%
Iron	1.8mg	10%
Calcium	22mg	2%

Amount Per 100 g
Calories	42.27 Kcal (177 kJ)
Calories from fat	23.06 Kcal
		% Daily Value*
Total Fat	2.56g	3%
Sodium	167.21mg	6%
Potassium	196.32mg	4%
Total Carbs	3.96g	1%
Sugars	1.95g	7%
Dietary Fiber	1.99g	7%
Protein	1.95g	3%
Vitamin C	6.2mg	9%
Iron	2mg	10%
Calcium	25mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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