Several days ago I did
not know what a ramp was, and tonight I’m cooking with them.
(From Wikipedia…· Allium tricoccum,
also called ramp, a species of edible wild onion or leek native to eastern
North America)
Lisa, last night’s
dinner guest, supplied the ramps and I decided to try them out with shrimp and
asparagus in a very light, creamy, lemon-butter sauce. I added a bit of sundried tomatoes for
a little color and added flavor.
INGREDIENTS:
Farfalle pasta
Ramps, cut crosswise
Sun dried cherry
tomatoes in oil
Shrimp
Asparagus
Olive oil
Fresh Dill
Butter
Fresh lemon juice
Heavy whipping cream
PROCESS:
Cook the ramps in olive
oil until soft, and then add the asparagus, dill, and tomatoes. Cook for about 7-10 minutes then add
the shrimp, butter, and dill. When
the shrimp is almost cooked through add the cream and stir frequently.
Add the pasta to the
pan, mix well, and enjoy.
COMMENTS:
What a great meal, and
without any garlic or onions! The
ramps bring a flavor that combines both ingredients, but with a taste of its
own.
Sadly, they cannot be
found in our local markets; these came from Louisville.
1 comment:
That looks wonderfu! We have a pizza place down the street that is serving Ramp Pizza this week! Yumm
b
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