Wild Ramps And Parmesan Scramble Recipes

WILD RAMPS AND ASPARAGUS

Wild Ramps and Asparagus image

Yield serves 6 to 8

Number Of Ingredients 6

Ingredients

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.

FRIED EGGS AND RAMPS

Fried Eggs and Ramps image

The ramp, a kind of wild leek that heralds spring, pairs here with eggs for a particularly satisfying meal. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet. In this recipe, wilted ramps are a great accompaniment for a couple of eggs fried sunny side up, with a pinch of peperoncino.

Provided by David Tanis

Categories breakfast, quick, weekday, main course

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
12 ramps, trimmed but left whole
Salt and pepper
2 large eggs
Red pepper flakes, optional

Steps:

Heat a cast iron skillet over medium heat and add the olive oil. When the oil is hot, add the ramps and season with salt and pepper.
Push the ramps to the side and crack the eggs into the skillet. Season the eggs and cook sunny-side up for about 2 minutes. (Flip the eggs if you prefer them over easy.) Sprinkle with a pinch of red pepper flakes, if using, and serve immediately.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 37 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 716 milligrams, Sugar 5 grams, TransFat 0 grams

WILD RAMPS AND PARMESAN SCRAMBLE

Wild Ramps and Parmesan Scramble image

Our friend Gerry has a farm in upstate New York, in Delaware County, and it is a trove of little wildly growing goodies. Each spring, around the end of April through the end of May, little leafy wild leeks, called ramps, spring up (ahead of the rhubarb, ahead of the asparagus) in patches on the side of streamlets. These wild leeks taste amazingly good with eggs, though we often pickle the bulbs and use just the leaves for scrambled eggs. At our local farmers' market in Manhattan's Union Square, ramps are one of the first green things to fill the winter-barren tables. If you can't find ramps, leeks make a good substitute. Use one-quarter of a well-washed, chopped leek per serving. Also try substituting goat cheese for the Parmesan for a slightly different flavor. Serve with Skillet Hash Browns (page 211).

Yield serves 1

Number Of Ingredients 5

Ingredients

4 ounces ramps
3 extra-large eggs
2 tablespoons unsalted butter
1 ounce Parmesan cheese, shaved with a carrot peeler (1/4 cup)
Kosher salt and freshly ground black pepper to taste

Steps:

Wash the ramps very well under cold running water. Trim and chop them into 1- or 2-inch pieces. You should have about 1/2 cup of chopped ramps.
Using a whisk or a fork, beat the eggs in a small bowl until frothy.
Heat the butter in an 8-inch nonstick skillet over medium heat. Add the ramps and sauté for 3 minutes, or until they begin to soften.
Reduce the heat under the pan to low. Pour the eggs into the pan. Cook, constantly pushing the eggs toward the center of the pan with a rubber spatula, until the eggs begin to thicken. Sprinkle with the Parmesan cheese and season with salt and pepper. Continue to cook and stir the eggs over low heat for another minute, or until nearly set but still soft and creamy. Spoon the eggs onto a serving plate and serve immediately.

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