Asparagus-New Potato Hash

• 1 lb small red potato
• 1 lb fresh asparagus
• 2 shallots, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• 12 teaspoon pepper
• 2 teaspoons fresh lemon juice
• 13 cup queso fresco, crumbled

1. Bring potatoes and salted water to cover to a boil in a Dutch oven over medium-high heat.
2. Cook 15 minutes or just until tender; drain well.
3. Cool 15 minut4es; cut into quarters.
4. Snap off and discard tough ends of asparagus.
5. Cut asparagus into 1/2 inch pieces.
6. Saute shallots in hot oil in a large nonstick skillet 1 minute.
7. Add asparagus, thyme, salt, pepper and lemon juice; saute 2-3 minutes or until aspargus is crisp tender.
8. Add potatoes, and saute 3 minutes or until mixture is thoroughly heated.
9. Remove from heat, and sprinkle with cheese.
10. Garnish with lemon slices if desired.

red potato, fresh asparagus, shallots, olive oil, fresh thyme, salt, pepper, lemon juice, queso fresco

Taken from www.food.com/recipe/asparagus-new-potato-hash-369255 (may not work)