Potatoes and Asparagus
Asparagus is a bright and healthy way to add folic acid, potassium, fiber, thiamin, vitamin A, B6, and C and is very low in calories.
When the asparagus season is over, this healthy pan-fried dish also tastes wonderful with broccoli florets. The tarragon can be replaced by another herb of your choice, such as parsley or basil.
Rinse the potatoes. Cook in boiling salt water for about 10 minutes. Rinse the scallions and cut them into 1" wide strips. Rinse the asparagus, cut off the woody ends, and peel. Cut into 2" long pieces. Drain the potatoes and halve. Saute the potatoes and asparagus in hot oil for about 10 minutes. Stir in the scallions and lemon zest. Season with salt and pepper. Rinse the tarragon, shake dry and cut into small pieces. Fold the tarragon into the potatoes and asparagus. Serve immediately.