Lemony Asparagus and New Potatoes

1-1/2 lbs. asparagus spears
16 whole tiny new potatoes, cut into quarters
4 tsp. olive oil
1 tsp. finely shredded lemon peel
1/2 tsp. salt
1/2 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-qt saucepan cook the potatoes, covered in a small amount of boiling 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.

3. Meanwhile, for dressing, combine the olive oil, shredded lemon peel, salt and thyme.  Add to the vegetables, tossing gently to coat.  If desired, garnish with sprigs of thyme.  Serve warm.  

Nutrition: 105 calories, 3g fat, 19g carbs, 3g protien