TGIF! I have no idea why, but this week has been brutal. Maybe it was all the exam-making and grading to be done? Regardless, bring on 5 o’clock!
Today’s recipe is simple, but absolutely delicious. Not only was this recipe assigned to me in another recipe swap (meaning, it’s gotta be good!), but long ago there were requests from readers for more vegetable side dishes.
Veggie sides can be tricky, almost because they’re so simple.
If you fail to put any effort into your vegetable recipes and opt for simply microwaving or steaming any old vegetable and calling it a vegetable side, you can’t be shocked when you…and your loved ones (kids!)…aren’t thrilled to chow down. A love for vegetables can only go so far before other choices start to sound a whole lot more enticing.
On the other hand, you don’t want to begin frying or slathering your veggies in butter, cream, and other rich, indulgent ingredients. The beauty of vegetables is that they’re not only healthy and low-calorie, but they’re a blank slate. Therefore, the idea is to keep veggie sides healthy and low calorie while adding in flavors that will make you reach seconds!
A simple lemon juice and olive oil mixture in this recipe was just enough to take an ordinary vegetable side to a whole other level.
Lemony Asparagus & New Potatoes from The Cooking Nurse
1 bunch fresh asparagus spears
16 tiny new potatoes, cut into quarters
4 tsp extra-virgin olive oil
1 tsp lemon peel, finely shredded
1/2 lemon, juiced
1/2 tsp salt + black pepper, to taste
1/2 tsp dried thyme, crushed (I used 1 tsp fresh thyme)
Snap off and discard woody bases from fresh asparagus. Cut into 2 inch pieces and set aside. Clean and quarter potatoes.
In a large pot, bring 2-3 quarts of water to a rolling boil. Add potatoes and boil for about 10 minutes. Add the asparagus and boil for an additional 4-6 minutes. Drain, and transfer to a serving bowl.
For the dressing, combine the rest of the ingredients and drizzle over the vegetables, toss to coat. Serve warm.
Yield: 7 servings (about 1 cup each).
Nutrition Information (per serving): 74 calories; 2.6 g. fat; 0 mg. cholesterol; 167 mg. sodium; 13.2 g. carbohydrate; 1.7 g. fiber; 2.3 g. protein
Result: I love the combination of the potatoes and asparagus which both paired well not only together, but together with the lemon-oil dressing. This recipe takes about 16-18 minute from start-to-finish and uses basic, everyday ingredients which makes it perfect for busy weeknight meals. It can be a side to anything from a sandwich, to a meat entree, to a slice of pizza…or even go atop a salad for a fun twist. Enjoy!
Of course I have the Rebecca Black “Friday” song stuck in my head. At least it is actually Friday! 🙂 Happy weekend!