Healthy, but Creamy Potato Asparagus Sautee

  • 10 Small potatoes (use your favorite variety with skins)
  • 1 Bunch Asparagus
  • 1/2 Cup Plain Yogurt
  • Fresh chopped Cilantro to taste
  • Fresh chopped Dill to taste
  • Sea Salt
  • Lemon Juice

Cut potatoes into bite size pieces with the skins on. Put the cut pieces into a wok or large pan and cover with spring water. Boil on high heat until tender enough to poke with a fork. When they are almost done, lay asparagus on top of potatoes and cover. Cook for another 6 minutes on medium to high heat.

Immediately remove from heat and rinse with cool water if you want to stop the cooking process. On the side, mix yogurt, cilantro, fresh dill and sea salt to taste. Arrange potatoes and asparagus on plate, squeeze fresh lemon juice over all and serve with the yogurt sauce on the side or as a topping.

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