Begin by sautéing the red onion with a pinch of salt in a heated and oiled skillet until it becomes translucent, not browned.

Heat a separate skillet and add the asparagus; this can be sautéed in grass-fed butter or you can simply steam the spears in a small amount of water while covered with a lid.

Once the red onion is translucent, add the sweet potato and ground beef until heated through.

Add the eggs and gently fold in the ingredients until well set.

Once everything is thoroughly cooked, add the almonds and mix roughly.

Serve the hash and asparagus side by side with a pinch of salt and freshly cracked black pepper.