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.
SOLE WITH RAMPS, ASPARAGUS AND ROASTED POTATOES
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 725, UnsaturatedFat 8 grams, Carbohydrate 116 grams, Fat 12 grams, Fiber 13 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 2018 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED RAMP AND ASPARAGUS QUICHE
Enjoy the best of early-spring vegetables in this hearty Easter brunch dish from Tudor House chef Geoffrey Zakarian. Ramps, which offer a strong, garlic-like flavor, can also be substituted with leeks, scallions, and onions.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch quiche
Number Of Ingredients 23
Steps:
- Make the dough: Place flour and butter in a large bowl. Using your hands, mix until small beads form; do not overmix.
- In a small bowl, mix together 1/4 cup plus 2 tablespoons water, lard, and salt; slowly add water mixture to flour mixture and mix until a smooth dough has formed. Do not overmix. Form dough into a disk; cover and transfer to refrigerator to chill for 1 hour.
- Preheat oven to 350 degrees.
- Roll out dough on a lightly floured work surface to a 16 inches in diameter. Carefully transfer dough to a 9-inch-round, 2 3/4-inch-high springform pan. Transfer to refrigerator or freezer to chill for 30 minutes.
- Prick holes all over bottom using the tines of a fork. Cut six 8-inch squares of cheesecloth. Fill each piece of cheesecloth with 1 cup dried beans; tie with kitchen twine to enclose. Place each bean bag close to the inside edge of pan to keep sides from falling down. Transfer to oven; bake for 50 minutes. Remove bean bags and continue cooking until golden brown, about 15 minutes more. Transfer to a wire rack and let cool completely.
- Make the filling: Preheat oven to 325 degrees.
- Bring a large pot of water to a boil; generously salt water and return to a boil. Meanwhile, prepare an ice-water bath. Add asparagus to boiling water and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and set aside on paper towels.
- Preheat a grill pan over medium-high heat. Place ramps in a medium bowl, and add olive oil and season with salt; toss to combine. Place ramps on grill and cook, turning once, until leaves are slightly charred, about 2 minutes. Transfer to a paper towel-lined plate and set aside.
- Heat canola oil in a medium skillet over high heat. Add mushrooms and cook, stirring, until softened, about 3 minutes; season with salt and pepper. Add spring garlic, shallots, and butter; cook until butter is frothy. Stir in marjoram and remove from heat. Let cool slightly. In a large bowl mix together asparagus, ramps, and mushrooms; set aside.
- Place cream, milk, eggs, egg yolks, and mace in the jar of a blender; blend on high until combined. Season with salt and pepper.
- Place half of both cheeses in an even layer in the bottom of prepared crust. Top with half of the vegetable mixture and half of the custard. Repeat layering process.
- Place quiche on a rimmed baking sheet and transfer to oven; bake until a cake tester inserted into the center of the quiche comes out clean and top is browned, about 2 hours and 20 minutes to 2 hours and 40 minutes. Let cool on a wire rack.
- Using a serrated knife, trim away excess crust from top edge of pan. Unmold and serve at room temperature.
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.
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.
PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA
This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
- Place the ricotta in a large pasta bowl.
- Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams
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