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Asparagus-New Potato Hash

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep time 20 mins
Cook time 25 mins
Cool time 15 mins
Yield Makes 8 servings

Ingredients

  • 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

How to Make It

  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.

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

Watts Grocery, Durham, North Carolina