Pan-Fried Asparagus with Ramps, Lemon and Fried Eggs
Serves 4, adapted from Melissa Clark’s Cook This Now
Ingredients
1 bunch ramps (about 4 oz), bottoms trimmed
3/4 tsp kosher salt, plus additional for seasoning
1/4 tsp freshly ground black pepper, plus additional for seasoning
3 thin lemon slices, each round cut into 8 wedges
1 1/2 lb asparagus, trimmed and cut into 2 inch pieces
8 slices whole grain bread
Separate the green leafy part of the ramps from the white/pink bottoms. Finely chop the greens and set them aside. Thinly slice the white bulbs.
In a large skillet over medium-high heat, melt 2 tbsp butter. Sprinkle 1/2 tsp salt and 1/8 tsp pepper onto the skillet. Add the ramb bulbs (the white/pink parts!) and the lemon wedges. Cook, stirring, until softened, about 2 minutes.
Add 1 tbsp butter to the skillet. Stir in the asparagus, ramp leaves and remaining 1/4 tsp salt and 1/8 tsp pepper. Cover the pan and cook for 4-5 minutes or until the asparagus is tender, shaking occasionally. Scrape onto a plate and set aside.
Add the remaining 1 tbsp butter to the skillet. Crack the eggs into the skillet and sprinkle with salt and pepper. Cook the eggs until the edges are set. Reduce the heat to medium, cover the pan, and cook until the eggs are completely set, about 1 minute more. Serve the eggs atop the bread, with the warm asparagus mixture.
janainaart
origamiaround
dailybridgerton
discoholicmusic
theartofmadeline
2087
ellievsbear