Ingredients
Units
Scale
- 1.5 lbs (680 g) petite red potatoes, cut in quarters
- 1 bunch fresh asparagus (about 20–30 spears), trimmed and cut into 2 inch pieces
- Juice and zest of 1 lemon
- 1 cup plain whole milk yogurt (such as Chobani. or sub with mayo)
- 6 basil leaves torn by hand
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- Salt and Pepper to taste
Instructions
- In a large pot of salted boiling water, cook potatoes and asparagus for 12 to 15 minutes until tender.
- In the meantime, add the rest of the ingredients to a large mixing bowl. Stir to combine until smooth.
- Drain potatoes and asparagus. Let cool 5-7 minutes. Add to the prepared mixture and stir to evenly coat the potatoes. Serve room temperature or cold.
Notes
Store in the fridge 12-24 hours in advance in an airtight container.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Savory
- Method: Italian
- Cuisine: Italian/ French/ American