Asparagus-New Potato Hash

Ingredients

• 1 pound asparagus fresh
• 1 teaspoon thyme leaves fresh chopped
• 1 slices garnish: lemon 
• 2 teaspoons juice of lemon fresh
• 2 tablespoons olive oil 
• 0.5 teaspoon pepper 
• 0.3 cup queso fresco crumbled
• 1 pound potatoes red
• 1 teaspoon salt 
• 2  shallots minced

Equipment

• frying pan
• dutch oven

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.
3. Cut asparagus into 1/2-inch pieces.
4. Saut shallots in hot oil in a large nonstick skillet 1 minute.
5. Add asparagus, thyme, salt, pepper, and lemon juice; saut 2 to 3 minutes or until asparagus is crisp-tender.
6. Add potatoes, and saut 3 minutes or until mixture is thoroughly heated.
7. Remove from heat, and sprinkle with cheese.
8. Garnish, if desired.
9. Note: For testing purposes only, we used Chapel Hill Creamery farmer's cheese.