Asparagus-New Potato Hash |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Southern Living...April 2009. Farmer's Cheese can be used in place of queso fresco. Ingredients:
1 lb small red potato |
1 lb fresh asparagus |
2 shallots, minced |
2 tablespoons olive oil |
1 teaspoon fresh thyme, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons fresh lemon juice |
1/3 cup queso fresco, crumbled |
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 minut4es; cut into quarters.
2. Snap off and discard tough ends of asparagus. Cut asparagus into 1/2 inch pieces.
3. Saute shallots in hot oil in a large nonstick skillet 1 minute. Add asparagus, thyme, salt, pepper and lemon juice; saute 2-3 minutes or until aspargus is crisp tender. Add potatoes, and saute 3 minutes or until mixture is thoroughly heated. Remove from heat, and sprinkle with cheese. Garnish with lemon slices if desired.
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