1 Pound small red Potatoes (scrubbed and quartered)
3 Tablespoons of dried Dill
2 Tablespoons of coconut oil
3 Tablespoons of lemon juice
1/2 Teaspoon of black pepper
1 Pound Asparagus (washed and trimmed)
Place potatoes in 1/2cup of water in shallow microwaveable dish. Cover and microwave for 8-10 minutes or until potatoes crisp, tender and turning once. Drain.
Combine drill, oil, lemon juice and pepper in a small bowl, brush mixture on potatoes and asparagus. Place in a grilling basket over medium heat for 10 minutes or until potatoes and asparagus are fork tender, turning and basting often with the mixture.
This makes 4 servings.