Asparagus-New Potato Hash

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Cool: 15 Minutes


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

Preparation

  1. 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. 2. Snap off and discard tough ends of asparagus. Cut asparagus into 1/2-inch pieces.
  3. 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.
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