Lemony Asparagus and New Potatoes

• 12 ounces asparagus spears, cut into 1 inch pieces
• 8 whole tiny new potatoes, unpeeled and quartered
• 2 teaspoons olive oil or 2 teaspoons cooking oil
• 12 teaspoon finely shredded lemon, rind of
• 14 teaspoon salt
• 14 teaspoon dried thyme, crushed

1. Cook potatoes, covered, in a small amount of boiling water in a 2 quart saucepan for 10 minutes.
2. Add asparagus.
3. Cook, covered, about 8 additional minutes, drain.
4. Transfer vegetables to a serving bowl.
5. DRESSING: Combine rest of ingredients.
6. Add to the veggies and toss to coat.
7. Serve.

tiny new potatoes, olive oil, lemon, salt, thyme

Taken from www.food.com/recipe/lemony-asparagus-and-new-potatoes-61488 (may not work)