Herby New Potatoes + Asparagus with Lemon and Ghee —

Herby New Potatoes + Asparagus with Lemon and Ghee

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x




  • 1 lb asparagus (about 1 bunch), washed, trimmed of woody stems and sliced into 2 inch pieces 
  • 1.5 lbs new potatoes, washed (the smaller the better; yellow or red work in this recipe)
  • 1 lemon
  • 3 tbsp grass-fed ghee (or butter)
  • 1 tbsp each parsley, chives and dill, finely chopped
  • 1 clove garlic, minced
  • 2 tsp lemon zest
  • 3/4 tsp unrefined sea salt
  • Freshly ground pepper




  1. Bring a large pot of generously salted water to boil over high heat. 
  2. Add the asparagus. Blanch for 2 minutes. While the asparagus cooks, fill a bowl with ice water to have at the ready. The asparagus is ready when it is tender, but still al dente and bright green. Using a sieve or slotted spoon (don’t drain the cooking water!), transfer asparagus to the ice bath to stop cooking. Once cooled, drain asparagus and set aside. 
  3. Bring the water back up to a boil and add the potatoes. Boil for about 12-15 minutes, depending on the size of your potatoes. While the potatoes cook, chop your herbs and garlic and gather the remaining ingredients. The potatoes are ready when they can be easily pierced with a fork. Drain and return the potatoes to the pot.
  4. Squeeze half of the lemon over the hot potatoes (about 1 tablespoon of juice), stirring to coat. Let the potatoes sit for just a few minutes to allow to cool slightly before adding the other ingredients.
  5. Add the cooked asparagus, ghee, juice of the remaining lemon half, chopped herbs, minced garlic, lemon zest, salt and freshly ground pepper to the pot. Toss to coat. Taste for seasoning, adding more salt and pepper if necessary.
  6. Transfer to serving bowl, garnish with more herbs and lemon zest if desired. Enjoy!