Lemony Asparagus and New Potatoes

Wish spring comes fresh asparagus and new potatoes. This recipe showcases both in a healthful side dish with a touch of lemon and thyme.

• 12 oz. (a bunch) asparagus spears
• 8 whole tiny new potatoes, unpeeled and cut into quarters (about 10 oz.)
• 2 tsp olive oil or cooking oil
• 1/2 tsp finely shredded lemon peel
• 1/4 tsp salt
• 1/4 tsp dried thyme, crushed
• Fresh thyme, optional

1. Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.

2. In a 2-quart saucepan cook potatoes, covered, in a small amount of boiling water for 10 minutes. Add asparagus. Cook, covered, about 8 minutes more or till asparagus is crisp-tender and potatoes are tender. Drain. Transfer vegetables to a serving bowl.

3. Meanwhile, for dressing, combine the olive oil, shredded lemon peel, salt, and thyme. Add to the vegetables; toss gently to coat. If desired, garnish with a lemon peel curl and fresh thyme. Serve warm. Makes 4 side-dish servings.