Wednesday, January 30, 2013

Lemon Asparagus and New Potatos

I found this recipe on prevention RD - thanks Kristin for sharing that site! What I really like about it is that Nicole RD rates her recipes, so you know which ones she found really good, and which ones she find less good. She rated this an A+ so I decided to make it.

It was super simple and quick to make. It tasted even better cold the next day as the lemon flavor had a chance to really sink in.

Lemony Asparagus & New Potatoes 
1 bunch fresh asparagus spears- I used green and white to shake things up
16 tiny new potatoes, cut into quarters
4 tsp extra-virgin olive oil
1 tsp lemon peel, finely shredded
1/2 lemon, juiced
1/2 tsp salt + black pepper, to taste
1/2 tsp dried thyme, crushed (I used 1 tsp fresh thyme)
Snap off and discard woody bases from fresh asparagus. Cut into 2 inch pieces and set aside. Clean and quarter potatoes.
In a large pot, bring 2-3 quarts of water to a rolling boil. Add potatoes and boil for about 10 minutes. Add the asparagus and boil for an additional 4-6 minutes. Drain, and transfer to a serving bowl.
For the dressing, combine the rest of the ingredients and drizzle over the vegetables, toss to coat. Serve warm.
Yield: 7 servings (about 1 cup each).

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