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ASPARAGUS AND SWEET POTATO HASH W/CHIMICHURRI

Ingredients

• 3 small white sweet potatoes (approximately 5 cups chopped)
• 1 large bunch of asparagus
• 5 medium green onions
• 2 tablespoons coconut oil
• 1 scant cup of wide leaf parsley, finely chopped
• 1.5 full cups of cilantro, finely chopped
• 3 large cloves of garlic, crushed
• 5 tablespoons finely minced shallot
• 2 tablespoons fresh lemon juice
• 1 1/2 cups high quality olive oil
• 1/4 cup red wine vinegar
• salt
• pepper

Instructions

• Bring a large pot of salted water to a boil.
• While water is boiling prepare hash ingredients.
• Rinse green onions, chop off white roots and slice into thin rounds.
• Clean asparagus, chop approximately one inch off the bottoms and discard. Chop remaining asparagus into 1"pieces.
• Once water has come to a full boil cook potatoes for 5-7 minutes or until slightly soft.
• After 5 minutes add asparagus to potatoes and cook for remaining 2 minutes.
• Sauté green onions in 1 tablespoon coconut oil over med-low heat, adding 1 hearty pinch of salt.
• Drain sweet potatoes and asparagus.
• Combine asparagus and sweet potatoes with the green onions adding an additional 1 tablespoon of coconut oil, .5 teaspoons of salt and some fresh cracked pepper.
• Sauté over med heat, turning every 4-5 minutes, allowing vegetables time to brown. Add an additional 1 tablespoon of coconut oil if vegetables begin to stick or become dry.
• Plate as desired and top with chimichurri sauce.
• Chimichurri Sauce: In a small mixing bowl combine parsley, cilantro, garlic, shallots, lemon juice, olive oil, vinegar and 3/4 teaspoon salt (more to taste), stir thoroughly. This is best if made in advance and given time for the flavors to develop!)