1 lb. small red potatoes 1 lb. fresh asparagus 2 shallots, minced 2 Tbsp. olive oil 1 tsp. chopped fresh thyme 1 tsp. salt 1/2 tsp. pepper 2 tsp. fresh lemon juice 1/3 cup crumbled farmer's cheese or queso fresco(I prefer gorgonzola)

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.
Snap off and discard tough ends of asparagus. Cut into 1/2 inch pieces.
Saute' shallots in hot oil in a large non-stick skillet 1 minute. Add asparagus, thyme, salt, pepper, and lemon juice; saute' 2-3 minutes or until asparagus is crisp-tender. Add potatoes, and saute' 3 minutes or until mixture is thoroughly heated. Remove form heat and sprinkle with cheese.