Wild Ramps And Asparagus Recipes

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GRILLED RAMPS WITH ASPARAGUS



Grilled Ramps with Asparagus image

Think of ramps as wild onions or wild leeks, a perfect option for a vegetable side dish. Grill them quickly to make the most of their earthy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 4

1 bunch (about 20) ramps
1 bunch thin asparagus
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat a grill or grill pan to medium-high heat. Trim and discard the root hairs from ramps. Trim tough ends from asparagus.
  • Place ramps and asparagus on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.
  • Arrange ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to platter, and serve hot or at room temperature.

SCRAMBLED EGGS WITH RAMPS, MORELS, AND ASPARAGUS



Scrambled Eggs with Ramps, Morels, and Asparagus image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mushroom     Brunch     Vegetarian     Low Cal     High Fiber     Father's Day     Asparagus     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 5

1 tablespoon butter
1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)
4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)
1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)
4 large eggs, beaten to blend

Steps:

  • Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

WILD RAMPS AND ASPARAGUS



Wild Ramps and Asparagus image

Categories     Asparagus     Chill     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 6

1 pound wild ramps
1 bunch asparagus
1/2 teaspoon chopped garlic
1/4 cup olive oil
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil.
  • Wash the ramps very well in several changes of cold water. Trim away the roots. Using a sharp knife, chop both the white and the green parts of the ramps into 2-inch pieces.
  • Trim the asparagus by breaking off the tough stems where they snap. Discard the stems.
  • Cook the asparagus in the boiling water for 2 to 4 minutes, depending on the thickness of the stalks. They should be just tender to the bite, but still firm and green.
  • Drain the asparagus and run them briefly under cold water to cool. Chop into 2-inch pieces.
  • Bring 1 cup of lightly salted water to a simmer in a large skillet over medium heat. Add the ramps and cook, stirring, for about 2 minutes, or until soft.
  • Drain the ramps and run them briefly under cold water to cool. Using your hands, squeeze the ramps in a clean kitchen towel or a paper towel to remove any excess water.
  • Gently toss the asparagus and ramps with the garlic, olive oil, lemon juice, salt, and pepper in a serving bowl until well combined. Cover with plastic wrap and chill well before serving.

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2013-05-08 Simple asparagus and ramp soup is easy to prepare and just a perfect recipe for spring enjoyment. Only 8 ingredients and ready in 30 …
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Estimated Reading Time 4 mins
  • Heat the olive oil in a large soup pot over medium heat. Add the chopped white ramp bulbs to the pot. Stir them around and cook them until slightly softened, about 2 minutes.
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  • Add the vegetable stock to the pot (enough to cover by an inch or so) and bring the mixture to a boil. Simmer the soup until the potatoes are just tender, about 15 minutes or so. Add the chopped ramp greens and stir. Simmer until the ramp greens are bright and softened, about 2 minutes. Remove the pot from the heat.
  • Carefully blend the soup in batches in your blender to purée. Add the blended soup back to the pot. Add the lime juice to the puréed soup and stir to combine. Check the soup for seasoning and adjust if necessary (more salt, lime etc). To serve, bring the pureed soup to a boil and serve with any garnishes you like.


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4.7/5 (3)
Total Time 1 hr
Category Entrees, Side Dishes
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  • In a medium sauté pan, heat 2-3 tablespoons butter until foaming. Add 2 cups sliced asparagus and sauté for a few minutes. Add 1 cup chopped ramps and cook a couple of minutes more until softened.
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  • Ladle in 1 1/2 cups broth to barely cover the rice and continue to stir; add another ½ teaspoon salt and adjust heat to maintain cooking at a gentle simmer, all the while continuing to stir.
  • When you see the liquid has been absorbed and the rice is dry enough that the wooden spoon you’re stirring with leaves a trail on the bottom of the pot, add in more broth in increments of 1 cup at a time, always stirring.
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