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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Asparagus-New Potato Hash Recipe

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This recipe for Asparagus-New Potato Hash is from The Falter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb small red potatoes
1 lb fresh asparagus
2 shallots, minced
2 Tbsp. olive oil
1 tsp chopped fresh thyme
1 tsp Salt
½ tsp Pepper
2 tsp fresh lemon juice
⅓ Cup crumbled farmer’s cheese or queso fresco
Directions:
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. Cut asparagus into ½ inch pieces.
3. Saute shallots in hot oil in a large non-stick 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.

 

 

 

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