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Asparagus and New Potatoes


Asparagus and new potatoes with lemon, Ranch dressing, sea salt, fresh cilantro and dill.


1 large bunch of asparagus
10 small new potatoes
1 lemon
Fat free ranch dressing
Sea salt
Fresh cilantro
Fresh dill


Take a large bunch of asparagus. Bend the stalks at the bottom until the hard end snaps off. Wash the stalks gently in cool water.

Take 10 small potatoes (the young ones with the tender skins). Wash and cut in halves or quarters. (The pieces should be small and bite size in order to cook quickly.)

Get out your Wok. Put the potatoes with water to cover and a bit more in the wok. Boil on high heat. Test the spuds for doneness with a fork. When they are nearly done, lay the asparagus on top of the potatoes and put the cover on your wok. Cook for about six minutes.

Pull the asparagus off the potatoes and rinse in cool water to stop the cooking process. Put them on a large serving dish. Squeeze the juice of one whole lemon over them. Serve with fat free or light ranch dressing.

Drain the new potatoes and dress with a little sea salt. Cover with chopped fresh cilantro and a little fresh dill.

Nutrition Information

Recipe makes 4 servings.

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