Wild Ramps And Asparagus Recipes
GRILLED RAMPS WITH ASPARAGUS
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
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
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
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
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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- 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.
- Add the diced potato, asparagus and cayenne. Sauté the vegetables for a minute or so. Add the white wine, let the alcohol burn off a bit and stir the vegetables some more. Season everything with salt and pepper. Keep cooking the vegetables until the asparagus is bright, bright green, about 4 minutes.
- 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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- Peel asparagus thinly, starting just below the head. Cut off the ends. Remove the skins from the tomatoes, remove the seeds and cut into thin wedges.
- Cut wild garlic leaves into thin strips. Melt the butter and skim off solids (purify butter). Cut the bread into slices.
- Cook the asparagus 'al dente' in lightly salted water with a pinch of sugar and a teaspoon of butter. Sauté the tomato wedges and shrimps in hot rapeseed oil over medium heat, season with pepper.
SPRING RISOTTO WITH RAMPS AND ASPARAGUS RECIPE BY ANNETTE ...
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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.
- Set a stockpot over medium-high heat and add 7-8 cups broth; bring to a near boil. Reduce to low so broth stays hot, but not continuously simmering.
- Heat ¼ cup olive oil in a 10-inch Dutch oven or sauté pan over medium heat. Add ½ cup finely chopped shallot (or onion) and scant ½ teaspoon of salt; stir about 7 or 8 minutes or until softened.
- Add 2 cups Arborio rice to the pan and raise heat to medium. Stir constantly until the rice is coated with oil (a few minutes). The rice should retain its white color.
- 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.
- After you’ve added 5 cups of liquid, add the asparagus and ramp mixture and gently blend into the rice; taste rice for flavor and adjust with additional salt, if necessary.
- Stir in ½ cup grated Parmesan and ¼ cup chopped parsley. Serve and garnish with additional parsley or a chiffonade (sliced leaves into ribbons) of ramp leaves.
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- RAMP PESTO. A couple bunches of ramps, olive oil, and salt and pepper are all you need to make a sublime sauce for deviled eggs, farinatas, roasted lamb -- you name it.
- CREAMY RAMP AND BARLEY SOUP. Ramps give this light spring soup its beautiful verdant color, not to mention its deep flavor. Pureeing half makes it nice and creamy with just the right amount of texture.
- PICKLED RAMPS. The best way to make ramp season last longer? Pickle them! Our flavorful brine calls for white-wine vinegar, fresh thyme, and a host of spices -- coriander, fennel, black peppercorns, and red-pepper flakes.
- PAPPARDELLE WITH RABBIT, RAMPS, AND WILD GARLIC. You can also use chicken in this simple pasta dish, but we say be adventurous -- go for the rabbit! It gets super tender when braised and pairs well with the ramps and wild garlic.
- GRILLED RAMPS WITH ASPARAGUS. Combine ramps with another early spring ingredient, asparagus, toss with a little olive oil, and give them a quick turn on the grill.
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