Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living April 2009

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Credit: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
20 mins
cook:
25 mins
cool:
15 mins
total:
1 hr
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Watts Grocery, Durham, North Carolina

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