Ingredients
- 1 large bunch of asparagus
- 10 small new potatoes
- 1 lemon
- vegan ranch dressing
- sea salt
- fresh cilantro
- fresh dill
Directions
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.
MMMmmm!) 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 fatfree ranch
dressing.
Drain the new potatoes and dress with a little sea salt. Cover with
chopped fresh cilantro and a little fresh dill.