Friday, April 20, 2012

4-19…Farfalle with shrimp, asparagus, and ramps

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.


Farfalle pasta
Ramps, cut crosswise
Sun dried cherry tomatoes in oil
Olive oil
Fresh Dill
Fresh lemon juice
Heavy whipping cream


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.


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:

Gus said...

That looks wonderfu! We have a pizza place down the street that is serving Ramp Pizza this week! Yumm