Asparagus-New Potato Hash

• 1 pound small red potatoes
• 1 pound fresh asparagus
• 2 shallots, minced
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons fresh lemon juice
• 1/3 cup crumbled farmer's cheese or queso fresco
• Garnish: lemon slices

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. 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 to 3 minutes or until asparagus is crisp-tender. Add potatoes, and saute 3 minutes or until mixture is thoroughly heated. Remove from heat, and sprinkle with cheese. Garnish, if desired.
4. Note: For testing purposes only, we used Chapel Hill Creamery farmer's cheese.

red potatoes, fresh asparagus, shallots, olive oil, thyme, salt, pepper, lemon juice, lemon slices

Taken from www.myrecipes.com/recipe/asparagus-new-potato-hash (may not work)