Sole With Ramps Asparagus And Roasted Potatoes Recipes

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

SOLE WITH RAMPS, ASPARAGUS AND ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees. Place the potatoes in a large saucepan, cover with water and bring to a boil. Lower the heat and simmer until almost tender, about 15 minutes. Drain, place in a baking dish and toss with 1 teaspoon of butter. Roast until brown and crisp, about 30 minutes.
• Meanwhile, heat 2 teaspoons of oil in a large, wide pot over medium heat. Add the ramps and cook until just wilted, about 4 minutes. Add the wine and water, cover with parchment paper, lower the heat and braise until tender, about 25 minutes. Season with 1/2 teaspoon of salt and pepper. Keep warm.
• Blanch the asparagus in boiling, salted water for 5 minutes. Drain. Combine the flour, cornmeal, 2 teaspoons of salt and pepper in a wide, shallow dish. Coat the sole in the mixture on both sides. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the sole and cook until golden brown, about 3 minutes per side. Remove the sole from the pan and keep warm.
• Wipe out the pan and add the remaining teaspoon of oil. When hot, add the garlic and cook, stirring, for 30 seconds. Add the escarole and stir-fry until wilted, about 3 minutes. Remove from the pan and keep warm. Wipe out the pan again and add 1 teaspoon of butter. Add the asparagus and cook 3 minutes.
• Toss the potatoes with 1 teaspoon of salt, pepper and parsley. Place 1 sole fillet in the center of each of 4 plates. Mound the ramps, potatoes and escarole around the fish and cross the asparagus over the sole. Serve immediately.

ROSEMARY ROASTED POTATOES AND ASPARAGUS

Steps:

• In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

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.

GRILLED RAMPS WITH ASPARAGUS

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.

ROASTED POTATOES AND ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 450°F with rack in upper third.
• Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.

ROASTED ASPARAGUS AND POTATOES

Steps:

• Preheat oven to 500°F.
• Cut potatoes into 1/2-inch pieces and in a large bowl toss potatoes and asparagus gently with 1 1/2 teaspoons oil until coated well. Spread vegetables in 2 shallow baking pans and roast in upper and lower thirds of oven switching position of pans halfway through roasting, 15 minutes or until crisp-tender and pale golden. Transfer vegetables to a platter and drizzle with vinegar and remaining 1 1/2 teaspoons oil. Sprinkle vegetables with salt and pepper.

SOLE WITH SAVORY BREAD CRUMB TOPPING AND ROASTED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees F.
• Trim the asparagus spears, then place them in a baking dish. Toss with 2 teaspoons of the oil and 1/4 teaspoon of the salt. Roast until they are crisp-tender, 10 to 15 minutes depending on the thickness of the spears.
• Meanwhile, place the garlic in a food processor and pulse until chopped. Cut off and discard the crusts from the bread, then add the bread to the processor and pulse until fine crumbs are formed.
• Heat the remaining 2 teaspoons oil and the butter together in a medium skillet over medium heat. While the oil is heating, finely zest the lemon until you get about 1 teaspoon of zest.
• Add the garlic and bread crumbs to the skillet and cook, stirring frequently, until the garlic is fragrant and the crumbs are toasted, 2 to 3 minutes. Remove from the heat and stir in the lemon zest, oregano, and the remaining 1/4 teaspoon salt.
• Arrange the fish fillets on an aluminum foil- or parchment paper-lined baking sheet. Squeeze the juice of half of the lemon over the fish, then press the bread crumb mixture on top. Bake until the fish is just opaque and flakes easily with a fork, about 8 minutes. While the fish is cooking, chop the parsley.
• To serve, arrange the fish on serving plates with the asparagus alongside. Sprinkle with the juice from the remaining lemon half and the parsley before serving.

RAMP POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until beginning to soften, about 10 minutes; drain.
• Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in the hot drippings until golden brown, about 15 minutes. Stir ramps and bacon with the potatoes; season with salt and black pepper. Continue cooking until the ramps are soft, about 5 minutes.