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Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Asparagus-New Potato Hash

Southern Living APRIL 2009

  • Yield: Makes 8 servings
  • Cook time:25 Minutes
  • Prep time:20 Minutes
  • 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. 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.

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Asparagus-New Potato Hash recipe

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