Directions:
- 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.
- Snap off and discard tough ends of asparagus. Cut asparagus into 1/2-inch pieces.
- 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.
- Note: For testing purposes only, we used Chapel Hill Creamery farmer's cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1015.19 Kcal (4250 kJ) | ||
| Calories from fat | 378.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.1g | 65% | |
|---|---|---|---|
| Cholesterol | 28.11mg | 9% | |
| Sodium | 2888.81mg | 120% | |
| Potassium | 3745.4mg | 80% | |
| Total Carbs | 132.86g | 44% | |
| Sugars | 34.64g | 139% | |
| Dietary Fiber | 25.14g | 101% | |
| Protein | 41.3g | 83% | |
| Vitamin C | 90.9mg | 151% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 16.1mg | 89% | |
| Calcium | 301.4mg | 30% | |
| Amount Per 100 g | |||
| Calories | 81.14 Kcal (340 kJ) | ||
| Calories from fat | 30.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 65% | |
|---|---|---|---|
| Cholesterol | 2.25mg | 9% | |
| Sodium | 230.89mg | 120% | |
| Potassium | 299.35mg | 80% | |
| Total Carbs | 10.62g | 44% | |
| Sugars | 2.77g | 139% | |
| Dietary Fiber | 2.01g | 101% | |
| Protein | 3.3g | 83% | |
| Vitamin C | 7.3mg | 151% | |
| Vitamin A | 0.1mg | 26% | |
| Iron | 1.3mg | 89% | |
| Calcium | 24.1mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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