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Grilled Asparagus And New Potatoes

21st.Century.Chef's picture
Ingredients
  Small red potatoes 1 Pound, scrubbed and quartered
  Lemon juice 3 Tablespoon
  Yellow mustard/Napa valley style dijon mustard 1⁄4 Cup (4 tbs) (French'S Classic)
  Grated lemon peel 1 Tablespoon
  Minced dill/2 teaspoons dried dill weed 3 Tablespoon
  Black pepper 1⁄8 Teaspoon
  Olive oil 3 Tablespoon
  Asparagus 1 Pound, washed and trimmed
Directions

1. Place potatoes and 1/4 cup water in shallow microwavable dish. Cover and microwave on HIGH (100%) 8 minutes or until potatoes are crisp-tender, turning once. Drain.
2. Combine mustard, dill, oil, lemon juice, lemon peel and pepper in small bowl. Brush mixture on potatoes and asparagus. Place vegetables in grilling basket. Grill over medium-high heat 8 minutes
or until potatoes and asparagus are fork-tender, turning and basting often with mustard mixture.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Course: 
Appetizer
Method: 
Grilling
Restriction: 
Vegan, Vegetarian
Ingredient: 
Potato
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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