Mambo Sprouts

Asparagus and New Potato Hash

Thanks to Chef Keith Snow of Harvest Eating for this tasty and nourishing recipe!

Ingredients:

• 2 Tbsp. White Onion, chopped
• 8 each Pear or Grape Tomatoes
• 8 each Asparagus Spears, 1/2 inch cuts
• 4 each Green Olives, Pitted and Diced
• 1 each Cloves Garlic, Minced Fine
• 1/2 cup Chicken Stock, Homemade or Store Bought
• 1 Tbsp. Organic Butter
• 1 oz. Local Fresh Goat Cheese
• 1/2 Tbsp. Coconut Oil
• 3 each New Potatoes, Cooked, Drained and Diced
• Salt and Pepper, to Taste

Directions:

1. In a large saute pan, over medium heat, place the coconut oil, let it get hot.
2. In the oil, add the onions and garlic. Cook these for about three minutes, or until the onions just start to turn to a golden brown.
3. Add the green olives, asparagus and the potatoes. Cook these for about three minutes or until you see the asparagus turn bright green.
4. Add the tomatoes, chicken stock and butter. Cook this for about two minutes, constantly stirring.
5. Remove from heat. Add the goat cheese and season with salt and pepper, to taste.
6. Plate and serve (Serve With Lemon Thyme Chicken breast).