Mushrooms Asparagus Ramps Over Grits Recipes

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ASPARAGUS WITH MUSHROOMS



Asparagus with Mushrooms image

This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 teaspoons ground ginger
2 tablespoons canola oil
3 cups sliced fresh mushrooms
1 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS AND MUSHROOM SAUTE



Asparagus and Mushroom Saute image

An easy side dish that will go well with all sorts of main dishes. You can use any kind of mushroom that you like -- I love baby bellas.

Provided by Lvs2Cook

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb asparagus spear, trimmed
water
1/4 cup butter
2 cups sliced mushrooms
2 tablespoons Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 teaspoon garlic, minced

Steps:

  • Place asparagus spears in a 10" skillet.
  • Add enough water to cover.
  • Bring to a boil over medium heat and cook until spears are crisp tender.
  • Drain and return to skillet.
  • Add remaining ingredients, stir well, and heat over medium heat until mushrooms are cooked through.

Nutrition Facts : Calories 93.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 170.7, Carbohydrate 4.3, Fiber 1.9, Sugar 1.5, Protein 2.8

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.

SAUTé OF WHITE ASPARAGUS, MORELS, AND RAMPS OVER POLENTA



Sauté of White Asparagus, Morels, and Ramps Over Polenta image

White asparagus, ramps, and morels are the caviar, foie gras, and truffles of the vegetable world. Simply sautéing them together in brown butter and serving them with creamy polenta is one of my favorite ways to enjoy these edible trophies of spring.

Number Of Ingredients 11

30 stalks white asparagus, double-pencil-sized (about 2 pounds untrimmed)
12 pencil-thin ramps, leaves attached
6 ounces morels, stems trimmed, cleaned (see page 32)
6 tablespoons unsalted butter
2 teaspoons thyme leaves
Polenta (recipe follows)
1 tablespoon sliced flat-leaf parsley
Kosher salt and freshly ground black pepper
1 cup medium-grain polenta (see Sources)
3 tablespoons unsalted butter
Kosher salt

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Snap off the ends of the asparagus (they will break naturally where their toughness begins), and peel the stalks.
  • Clean the ramps and prepare the ramps according to the method described on page 33.
  • Blanch the asparagus in heavily salted boiling water about 5 minutes, until tender. To test for doneness, take a spear out of the water, cut a small piece off the end, and taste it. (Remember, the spears will continue to cook a little as they cool.) Carefully remove the asparagus to a baking sheet to cool.
  • If the morels are large, cut them in half.
  • Heat a large sauté pan over high heat for 2 minutes. (If you don't have a pan that's large enough to hold all of the vegetables, heat two pans and divide ingredients accordingly.) Add 4 tablespoons butter to the pan, and when it foams, scatter the morels into the pan, being careful not to overcrowd them. Sauté the mushrooms 3 to 4 minutes, stirring often. Turn down the heat to medium, and add the thyme, 1/4 teaspoon kosher salt, and a few grindings of pepper. Let the mushrooms cook another 6 to 8 minutes. They should be crispy on the outside, yet still tender. (The amount of cooking time really depends on the mushrooms; sometimes they give off water, which will require a longer cooking time, to allow the water to evaporate and the morels to crisp.)
  • Add the remaining 2 tablespoons butter to the mushrooms, and place the blanched asparagus carefully in the pan. Toss to coat the asparagus in all the mushroomy brown butter, and cook over medium heat for 2 minutes. Add the ramps to the pan, season with salt and freshly ground black pepper, and cook another 2 minutes, tossing often so all the flavors meld and everything is coated in the butter. Taste for seasoning.
  • Spoon the polenta onto a large warm platter. Using tongs, arrange the asparagus and ramps, randomly overlapping them over the polenta. Spoon the morels and all the butter over the top, and scatter the parsley over everything.
  • In a heavy-bottomed pot, bring 5 1/2 cups water and 1 tablespoon salt to a boil over high heat. Add the polenta slowly, whisking continuously. Turn the heat down to low, and continue cooking for another 20 minutes, whisking often. Add another 1/2 cup water and cook 1 more hour, whisking often and adding 1/2 cup water as needed, about every 20 minutes. The flame should be low, so that the polenta is barely simmering. As you whisk, make sure that you reach the bottom of the pan to prevent the polenta from scorching. I like to use a rubber spatula to scrape the bottom and sides of the pot.
  • Whisk in the butter, and taste for seasoning. Even when the polenta is finished, you might sense it thickening up a little. If so, add a little more water and whisk to get the right consistency. If you're not serving right away, cover the pan with plastic wrap to keep the polenta from thickening or losing moisture. If necessary, rewarm over low heat before serving.
  • You can blanch the asparagus and ramps a few hours ahead.

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.

MUSHROOMS, ASPARAGUS, RAMPS OVER GRITS



MUSHROOMS, ASPARAGUS, RAMPS OVER GRITS image

Categories     Mushroom     Braise     Quick & Easy     Casserole/Gratin

Yield 4 Servings

Number Of Ingredients 15

1 c white or yellow grits
4 c water
1/2 tsp kosher salt
2T. Unsalted butter
1/4 c minced shallots
4 oz morels or other mushroom, cleaned and cut into thick rounds
2 large ramps with greens or 1 scallion plus 2 cloves garlic
8 asparagus spears trimmed and cut into 1 inch pieces
1 T. Sherry vinegar
1/4 c vegetable broth
1/4 tsp finely chopped fresh thyme leaves
1 tsp finely chopped parsley leaves
1/2 c creme fraiche or sour cream or Greek yogurt
Freshly ground black pepper
Finely chopped parsley for garnish

Steps:

  • Whisk grits into water in a medium saucepan over medium high heat. Bring to a boil stirring occasionally. Cook per package instructions. Melt the butter in a large saute pan over medium high heat. Once it is foamy add the shallots, cook until tender, 1 minute, then add mushrooms. Cook until mushrooms are browning slightly, 4-5 minutes. Add ramps or scallions and garlic and asparagus, then vinegar. Cook briefly, stirring and scraping up any bits from the bottom. Then add the broth. Taste and add more salt if needed. Cook until asparagus is crisp tender, about 3 minutes. Stir in the thyme, parsley and creme fraiche. Remove from heat and add salt/pepper as needed. Divide grits among plates, spoon mushroom mixture into the center of the grits. Sprinkle with parsley and serve.

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