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

bonnie2eat
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

Lanita
May 03, 2009
N/A

hollyj's Review

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

rcowell's Review

hollyj
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

John23451
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.