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.
Snap off and discard tough ends of asparagus. Cut asparagus into 1/2-inch pieces.
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.
Light and fresh and a great way to stretch those expensive asparagus spears. I used just a teaspoon of oil and omitted the cheese to keep it healthful. Also allowed the "hash" to brown a little on the bottom-YUM
This recipe is easy, delicious, and good for you. It's a great way to have a carb and green vegetable in the same dish. I found that it kept surprisingly well on very low heat for several minutes between cooking it and serving it. I doubled the recipe and sauteed it in a Dutch oven, which worked very well for the larger amount.
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