Asparagus and Red Potatoes

Asparagus and Red Potatoes

Serves 8.

This was one of my contributions to Easter dinner. Although I found it to be good, but not great, the majority gave rave reviews and helped themselves to second servings. It's a great spring dish -- asparagus and new potatoes are both in season!

1-1/2 lbs. fresh asparagus spears (I used one bunch)

16 tiny new potatoes, unpeeled and cut into quearters

4 t. olive oil

1 t. finely shredded lemon peel

1/2 t. salt

1/2 dried thyme, crushed

Fresh thyme sprigs, optional

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

In a medium saucepan, cook potatoes, cover, in a small amount of boiling lightly salted 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, in a small bowl, whisk together olive oil, lemon peel, salt, and dried thyme. Add to the vegetables; toss gently to coat. If desired, garnish with fresh thyme.