Asparagus-New Potato Hash

Southern Living
Asparagus-New Potato Hash Recipe
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Makes 8 servings


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1 pound small red potatoes
1 pound fresh asparagus
2 shallots, minced
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons fresh lemon juice
1/3 cup crumbled farmer's cheese or queso fresco
Garnish: lemon slices


Prep: 20 Minutes
Cook: 25 Minutes
Cool: 15 Minutes

1. Bring potatoes and salted water to cover to a boil in a Dutch oven over medium-high heat. Cook 15 minutes or just until tender; drain well. Cool 15 minutes; cut into quarters.

2. Snap off and discard tough ends of asparagus. Cut asparagus into 1/2-inch pieces.

3. Sauté shallots in hot oil in a large nonstick skillet 1 minute. Add asparagus, thyme, salt, pepper, and lemon juice; sauté 2 to 3 minutes or until asparagus is crisp-tender. Add potatoes, and sauté 3 minutes or until mixture is thoroughly heated. Remove from heat, and sprinkle with cheese. Garnish, if desired.

Note: For testing purposes only, we used Chapel Hill Creamery farmer's cheese.

Created date

March 2009