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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
18 thin fresh asparagus spears |
6 large round red potatoes (about 2 1/2 pounds), cut into 1/4-inch-thick slices |
vegetable cooking spray |
1 cup chopped purple onion |
2 cloves garlic, minced |
1 whole fresh anaheim chile, seeded and minced |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
2 cups chopped fresh tomato |
1/4 cup canned no-salt-added chicken broth, undiluted |
3 tablespoons cider vinegar |
1 cup (4 ounces) shredded reduced-fat monterey jack cheese |
2 tablespoons chopped fresh cilantro |
Directions:
1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut spears into 1-inch pieces. Set aside.
2. Cook potato in a Dutch oven in boiling water to cover 10 minutes. Add asparagus; cook 5 minutes or until potato is tender and asparagus is crisp-tender. Drain and set aside.
3. Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, garlic, and chile; saute until crisp-tender. Add cumin and oregano; saute 1 minute. Stir in tomato, broth, and vinegar. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Add potato mixture; toss lightly to coat. Sprinkle with cheese and cilantro. Serve warm.
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