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BREAKFAST HASH WITH ASPARAGUS SAUCE

Serves 4 to 6, Vegetarian/Vegan/Gluten-Free

INGREDIENTS

4 large sweet potatoes, diced

2 tablespoons olive oil

1 yellow onion, diced

4 large beets, diced

Optional: smoked salmon, chicken sausage, or other protein of your choosing

Salt and pepper, to taste

Rosemary sprig

SAUCE

1/2 pound asparagus

3 cloves garlic, crushed

2 cups milk, nondairy preferred (rice milk or almond milk)

4 tablespoons olive oil

2 tablespoons agave sweetener

Salt and pepper, to taste

1 bunch mint

PREPARATION

Preheat oven to 425°F.

Roast sweet potatoes in oven for 30 minutes.

While potatoes are cooking, heat olive oil at medium-high in a large frying pan. Add onions to pan, sautéing until near brown (about 15 minutes).

Add diced beets and cook on medium heat while potatoes finish in oven.

Add roasted sweet potatoes and diced cooked protein (if desired) to frying pan. Mix, season with salt and pepper, to taste.

Reduce heat to low, drizzle with olive oil, and lay sprig of rosemary on top. Cover and keep warm for 10 minutes.

In a large pot, braise asparagus and garlic: Add a tablespoon of olive oil to pot and warm over medium-high heat. Add asparagus and garlic, and cook until the asparagus flesh begins in blister in spots. Add nondairy milk, agave, salt, and pepper. Bring to a boil, then simmer until the asparagus and garlic soften, about 10 –12 minutes, depending on the thickness of the asparagus. Add more milk as needed to reach desired consistency (a smooth, creamy, silklike texture).

Add mint and cook off excess liquid. There should be slightly more asparagus than milk.

Blend into a smooth sauce. Add more nondairy milk for desired sauce consistency.

Remove rosemary from hash, serve in bowls, and top with sauce.