Asparagus and New Potato Hash

Asparagus and New Potato Hash

Adapted from Southern Living

If there was ever a vegetable that screams “Spring!” to me, it’s asparagus. Maybe it’s the bright green color the same shade that is paired with pink in so many pretty Easter dresses. While I love asparagus, I’ve never grown it. It takes too much patience. You have to wait several seasons before you can eat it. If you’re a vegetable and I plant you, I expect to eat you the same season. I’ll wait for fruit trees to bare. My expectation for vegetables is different. Wonder if I would feel the same if vegetables grew on trees?

1 pound small red potatoes, cooked in salted water until tender (10 to 15 minutes)

1 pound fresh asparagus, tough ends discarded and cut in 1/2 inch pieces

2 shallots, minced

2 tablespoons olive oil

1 stem of fresh thyme

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons fresh lemon juice

2 tbsp. crumbled goat cheese

Sauté shallots in hot oil in a large nonstick skillet 1 minute. Add asparagus, thyme, salt, pepper, and lemon juice; sauté 2 to 3 minutes or until asparagus is crisp-tender. Remove thyme stem, leaves will have fallen off. Quarter potatoes, add to asparagus mixture and sauté 3 minutes or until mixture is thoroughly heated. Remove from heat, and sprinkle with cheese.