Asparagus and New Potatoes with Lemon Zest and Fresh Mint

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender new potatoes and crisp asparagus are tossed with a bright lemon-mint dressing for a simple, elegant side dish. This general-inspired vegetarian (vegetarian) ready in about 35 minutes pairs halved new potatoes, divided olive oil, divided salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, halved new potatoes
• 10 oz, tough ends trimmed and cut into 2-inch pieces asparagus
• 3 tbsp, divided olive oil
• 1/2 tsp, divided salt
• 1/4 tsp black pepper
• 1 tbsp lemon zest
• 2 tbsp, finely chopped fresh mint
• 1 tbsp lemon juice

Instructions

1. Step 1: Place halved new potatoes in a medium pot, cover with cold water, and add 1/4 tsp salt; bring to a boil over medium-high heat and cook for 12-15 minutes until tender.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add asparagus pieces and cook for 5-7 minutes until bright green and slightly tender, stirring occasionally.
3. Step 3: Drain potatoes and return to the pot. Add 1 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp chopped mint, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper; toss gently to coat.
4. Step 4: Add cooked asparagus to potatoes and toss to combine. Cook for 1 minute to warm through and meld flavors.