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

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

Ratings & Reviews

bonnie2eat's Review

June 29, 2010
I made this for comnpany one night and everyone thought it was delicious. My husband has requested that I make again just for the two of us. It's worth the extra time and effort.

John23451's Review

May 03, 2009

hollyj's Review

April 20, 2009
very easy. Followed the directions exactly. Would make it for a special occasion.

rcowell's Review

April 19, 2009
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

Lanita's Review

April 12, 2009
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.