I love Spring. It is like Christmas for a chef because fresh, local ingredients start to blossom and the farm markets begin to open up with a beautiful bounty.
Asparagus is the key introduction to what will be months of colorful flavor to be displayed on tables all over this country. The recipe I will be providing below started percolating in my mind like an old coffee pot. I looked at the beautiful Asparagus fromWest Michigan Farm Link. Crisp, green, smelling of Spring. What really got my brain bubbling with excitement.....some FRESH Duck Eggs! I LOVE Duck eggs. Rich flavor that I use to make mayonnaise or just fry up while leaving the yolk extra runny. The mental cylinders started churning and I settled on adding parsnips and sweet potatoes. The final piece to complete this puzzle....something to add some richness to this hash.....Epicurean Butter. I looked through my stash and stopped at a great choice. The Caramel Sea Salt butter! With that figured out, I created what you can enjoy yourselves. An incredible Sweet and Savory Vegetable Hash.
Vegetable Hash 1/2 cup diced Parsnips 1 cup diced Sweet Potatoes 1/2 cup diced Onions 1/2 cup Diced Green Peppers 3 cloves Garlic, chopped 6-7 Stalks Asparagus Sliced Thin on a bias 1 TB Copped Fresh Dill 1 tsp crushed Pickling Spice 1 1/2 TB Caramel Sea Salt Butter 3 Eggs fried (Chicken, Duck, if using Ostrich, 1 Egg) 2 TB Vegetable Oil Salt and Pepper to Taste 2 Tsp fresh dill, not chopped (optional) 1 tsp fresh sliced chive (optional)
Directions: Heat Oil in a saute pan or cast iron skillet on medium high heat. Add Onion and bell peppers. Stir and cook until they begin to brown. Add Parsnips and Sweet potatoes. Stir and cook for 5 plus minutes until vegetables are cooked through.
Add garlic, dill, pickling spice and dill. Cook for 2 more minutes. Add salt and pepper to taste. Add butter and stir until melted. Plate up hash and top with egg. Garnish with fresh dill and chives.