Asparagus & New Potato Saute

Sides

INGREDIENTS

1 pound small red potatoes
1 pound fresh asparagus
2 shallots, sliced thin
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon each salt and pepper
2 teaspoons fresh lemon juice
1/4 cup queso fresco crumbles

INSTRUCTIONS

Place potatoes in large Dutch oven, cover with water and bring to a boil. Cook over medium heat for 15 minutes or until just tender. Drain; set aside. When cool, cut into quarters.
Snap tough ends of asparagus and discard. Cut into ½-inch pieces; set aside.
In large, non-stick skillet, sauté shallots in olive oil for 1 minute. Add asparagus, thyme, salt, pepper and lemon juice; saute for 2 to 3 minutes until crisp tender. Stir in quartered potatoes and continue to saute for an additional 3 minutes or until mixture is heated through.
Remove from heat, sprinkle with queso fresco and serve.

NOTES

Makes 8 servings. Nutrition Information 90 calories, 4 grams fat, 0 mg cholesterol, 160 mg sodium, 10 grams carbohydrate, 2 grams fiber, 4 grams protein

NUTRITION INFORMATION

SERVES: Makes 8 servings. Nutrition Information 90 calories, 4 grams fat, 0 mg cholesterol, 160 mg sodium, 10 grams carbohydrate, 2 grams fiber, 4 grams protein