Ramp & Spring Asparagus sautee

Spring in New England is often touch and go, with a few gorgeous sunny days interspersed with cloudy, gloomy rain. After a long snowy winter, everyone is excited for the first small signs that the bounty of summer farming is on it's way. 

One of the first items harvested in Massachusetts every year is crisp spring asparagus, and I can't get enough. This particular bunch came from the farm that we'll be doing our CSA with. Our first haul from them included asparagus and pea shoots, both of which were quickly enjoyed in all forms. I love raw asparagus when it's super fresh, and it's delicious seared quickly in a bit of olive oil as well. 

For this particular recipe, I wanted to highlight the gorgeous early spring produce that is only around for a short period of time at our neighboring farm. 

The asparagus came from Barrett's Mill Farm, which is 7 miles from home. The ramps and fiddleheads were both foraged in Hadley, Massachusetts, which is outside the 20 mile confines for this project, though they were purchased from Idylwilde Farms, a quick .7 mile walk from our house.

Ramps have a strong garlic-y, onion flavor to them, and the fiddleheads have a crisp green veggie taste - they're pretty mild. 


 

Spring Ramp, Asparagus & Fiddlehead +Sautée

  • 1 bunch fresh spring asparagus, with ends trimmed
  • roughly 1 cup of fiddleheads
  • 1 bunch ramps
  1. Thoroughly clean the fiddleheads and ramps. The ramps in particular collect dirt in between the leaves and down by the bulb, so be sure to carefully scrub
  2. Remove the ends from the ramps and the asparagus
  3. Quickly blanch the fiddleheads in boiling water with a pinch of salt added. They only need to be boiled very quickly, around 45 seconds. Then rinse them in cold water to stop the cooking, and drain.
  4. Heat a cast iron skillet over high heat with a bit of olive oil or butter until hot
  5. Add the asparagus and sear for about 2 minutes
  6. Add the ramps and fiddleheads, sautéing for another minute or less. I like vegetables that retain their bright green color and crisp, but you can cook for a little longer if you like them softer
  7. Transfer to plates and sprinkle with a bit of flaked salt to finish. 
 
Elizabeth LaDuca