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Stir-Fried Asparagus And Ramps

My friend Pam Sowa brings me ramps, foraged from the woods near Elkins, W.Va. I used scallions here, but I'm eager for my yearly ramp fix. "In about 3 weeks," Pam promised.

  • 1/2 pound ramps or 2 large bunches scallions, trimmed (ramps are cleaned and trimmed like scallions)

    2 pounds fresh asparagus, tough ends trimmed, peeled if you like

  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Slice asparagus and ramps in 2-inch pieces.

In a large skillet (not nonstick), heat oil over high heat. Add vegetables and season sparingly with salt and pepper.

Toss vegetables almost constantly with two spoons until they are beginning to caramelize and are tender but not soft, 7 to 8 minutes. Pile vegetables on a platter and let stand for 5 minutes; their own heat will cook them a bit more. Serves 4 to 6

"The Hudson River Valley Cookbook" by Waldy Malouf

Thursday, March 27, 2003

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