Pasta, Ramps and Asparagus
We are thrilled to welcome Leon to our BerkshireStyle family. He has agreed to create recipes for us from time to time. Please enjoy his first. -Ed
Every beginning will have its end and every end is a new beginning. So, with that in mind as I am now a retired chef, I begin with an entry to Berkshire Kitchen.
Springtime is that new beginning, a rebirth so to speak. Fresh and new built upon the foundation of the past. Asparagus and ramps pushing up through the moldering leaves and compost inspire me to cook up something featuring those flavors and enjoy a sigh of relief from the heavier dishes of the waning cold.
Ramps, aka wild leeks Allium Tricoccum, are some of the first green shoots to show up in early Spring. Forage for your own if you can find them. All you need is a stout weeding trowel and a sense of adventure. Just be sure to not be digging up skunk cabbage or false hellebore. If there is any question just rub a leaf between your fingers and it will smell distinctly of onion.
If you need to ask around to find the nearest patch you may find that it’s like asking a truffle hunter to reveal his secret mushroom grounds! Perhaps you may find them at one of the better produce or farmers markets. And,what better vegetable than asparagus to pair with them, though it may be a bit early at this time in your area to harvest locally.
PASTA with RAMPS and ASPARAGUS
Serves 4
This is an easy dish so have fun with it. It comes together quickly, so have everything ready to go. Mis en place! And, if ramps are unavailable, feel free to substitute scallions or spring onions.
You’ll need about a half pound of ramps, well washed and trimmed of their roots and cut into half inch pieces and a pound of asparagus trimmed of its tough lower stem and cut diagonally into one inch lengths.
Put a pot of water on to boil large enough to cook one pound of pasta. I prefer thin linguini for this dish.
When the water begins to come to the boil heat a sauté pan on medium high. Salt the water and drop in the pasta of choice.
Add a tablespoon or two to the sauté pan and when it starts to shimmer add the asparagus and toss a few times.
After about a minute add the ramps and toss again. Add a pinch of dried oregano and salt and black pepper to taste and remove from the heat.
Drain the pasta at al dente and add to the ramps along with about a quarter cup of the pasta water and a drizzle of fresh extra virgin olive oil.
Divide between four warm bowls and sprinkle each with a tablespoon of crumbled feta cheese or queso fresco and a few shavings of lemon zest using a micro plane.
Enjoy a taste of Spring!