Lemony Asparagus and New Potatoes

Recipe Summary

  • Preparation: Easy
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Yield: 4 servings


  • 12 oz fresh Americas Asparagus spears, trimmed to about 8 inches in length
  • 8 Pacific Gold Baby Red Potatoes, cut into quarters
  • 2 tsp extra-virgin olive oil
  • ¾ tsp fresh thyme, snipped or ¼ tsp dried thyme, crushed
  • ½ tsp fresh Olé Pacifica Baby Lemon peel, finely shredded
  • ¼ tsp salt


  • 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 covered saucepan cook the quartered potatoes in a small amount of boiling water for 10 minutes.  Add the asparagus.  Cook, covered, about 8 minutes more or until asparagus is crisp-tender and potatoes are tender.  Drain.  Transfer to a serving bowl.
  • Meanwhile, for dressing, combine the oil, thyme, lemon peel, and salt.  Add to the vegetables, tossing gently to coat.  Serve warm.

Source:  Better Homes and Gardens®  New Dieter’s Cookbook