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.

Serves:
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