Asparagus-New Potato Hash

1. 1

   Bring potatoes and salted water to cover to a boil in a Dutch oven over medium-high heat.

2. 2

   Cook 15 minutes or just until tender; drain well.

3. 3

   Cool 15 minut4es; cut into quarters.

4. 4

   Snap off and discard tough ends of asparagus.

5. 5

   Cut asparagus into 1/2 inch pieces.

6. 6

   Saute shallots in hot oil in a large nonstick skillet 1 minute.

7. 7

   Add asparagus, thyme, salt, pepper and lemon juice; saute 2-3 minutes or until aspargus is crisp tender.

8. 8

   Add potatoes, and saute 3 minutes or until mixture is thoroughly heated.

9. 9

   Remove from heat, and sprinkle with cheese.

10. 10

    Garnish with lemon slices if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.