Every spring I read about ramps--stories about ramp fests, and what people have made with the ramps they've found--and I have always felt left out because it seems to be an East Coast thing. This year I found them in the Pike Place Market at Frank's and Sosio's. I wonder where they grow around here... or maybe they're cultivated.
In any case, I got some and made myself a nice springtime dinner of ramps and asparagus with scrambled tofu and rice. I rubbed a little olive oil on the ramps and asparagus, salted and peppered them, and cooked them on my stripy pan. I gave the asparagus a four minute head start, and it only took eleven minutes altogether. I carefully didn't eat everything in one sitting so that I would be able to mix it all up into ramps fried rice for breakfast the next day. The ramps tasted just as I imagined: like extra flavorful, garlicky leeks. I look forward to getting them again next year, maybe finding a hidden ramp patch in some local park.
1 comment:
Yum! Ramps are a major ingredient of Pope's Rissotto, but I have always had to substitute something else. It was delicious anyway, but probably would have been more so with the real thing.
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