|Asparagus spears||18 (Thin & Fresh)|
|Red potatoes||2 1⁄2 Pound, cut into 0.25 inch-thick slices (6 Large Ones)|
|Vegetable cooking spray||1|
|Chopped purple onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Anaheim chili||1 , seeded and minced (Fresh)|
|Ground cumin||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Chopped tomato||2 Cup (32 tbs)|
|Canned no salt added chicken broth||1⁄4 Cup (4 tbs) (Undiluted)|
|Cider vinegar||3 Tablespoon|
|Shredded reduced fat jack cheese||4 Ounce (1 Cup)|
|Chopped fresh cilantro||2 Tablespoon|
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut spears into 1-inch pieces.
Cook potato in a Dutch oven in boiling water to cover 10 minutes.
Add asparagus; cook 5 minutes or until potato is tender and asparagus is crisp-tender.
Drain and set aside.
Coat Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion, garlic, and chile; saute until crisp-tender.
Add cumin and oregano; saute 1 minute.
Stir in tomato, broth, and vinegar.
Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
Add potato mixture; toss lightly to coat.
Sprinkle with cheese and cilantro.