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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Watts Grocery, Durham, North Carolina

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