Wednesday, May 2, 2012


It's that wonderful time of year, when asparagus season overlaps with ramp season, and all is right with the world.

This weekend, I made a variation on this sauteed asparagus dish - I subbed in ramps for the shallots (added the sliced bulbs at the beginning, and the sliced tops along with the chives at the end). I also happened to have some pea shoots, so I spooned the whole lot down on a bed of those. Extra grassy green flavor, FTW!

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