Instructions: Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2" pieces. Set aside.

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

For dressing, combine the oil,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.

1/2 vegetable, 1 bread, 1/2 fat

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.