“From Southern Living...April 2009. Farmer's Cheese can be used in place of queso fresco.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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 minut4es; 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 2-3 minutes or until aspargus is crisp tender. Add potatoes, and saute 3 minutes or until mixture is thoroughly heated. Remove from heat, and sprinkle with cheese. Garnish with lemon slices if desired.

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