Scrambled Eggs With Ramps Morels And Asparagus Recipes

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.

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.

Steps:

• Saute mushrooms in butter.
• Add three eggs and scramble into the mushrooms and butter.
• Salt and pepper to your taste.
• Cook until done to your likeness.
• Serve with toast.

Steps:

• Steam the asparagus over boiling water until tender, about 5 minutes. Rinse briefly with cold water and keep warm.
• Melt the butter in a medium or large nonstick frying pan (depending on the number of eggs you are scrambling) over medium-low heat. Beat together the eggs, milk, salt, and pepper. When the butter is beginning to bubble, add the eggs. Cook slowly, stirring, until the eggs are just set but still creamy. Stir in the chives and remove from the heat.

Steps:

• Fill a pot with enough water for the cleaned asparagus to be fully under. Add some salt. Place the pot on the stove and add the asparagus to the cold water. Turn on full heat and leave the asparagus in the water until it cooks.
• Peal the shrimp in the meantime and fry them with some butter in a pan. Season with plenty of salt, pepper en garlic. While they cook, go ahead and whisk your eggs in a bowl with some salt and pepper.
• When the shrimp are done, take them out and add some more butter to the pan. In this pan, make scrambled eggs. Making the eggs in the same pan will give them a great taste.
• When the water for the asparagus boils, turn off the heat but let the asparagus float in the water for about 5 minutes. To check if they are done, poke them with a fork, if the asparagus falls of before your fork leaves the water, they are done.
• Place asparagus on a plate, pile on the eggs and decorate with the shrimp. Use nice, green, fresh parsley for garnish.