Asparagus-New Potato Hash |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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 |
Directions:
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.
4. Note: For testing purposes only, we used Chapel Hill Creamery farmer's cheese.
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