Here is an awesome recipe for ramps and asparagus. Everyone has had asparagus with hollandaise, but making the hollandaise with ramps brings the combo to new heights.
Purple asparagus is one of my favorite spring treats too, it’s an Italian varietal that is a bit sweeter than green asparagus, and also doesn’t make your pee smell as bad. It will lose it’s purple color a bit when its cooked, but it still retains a bit of a darker hue, which is fun. Look for it at your local farmers market.
Purple Asparagus with Ramp Bearnaise Sauce
- 1 lb purple asparagus
- Ramp Bearnaise
- 1/2 cup clarified butter or ghee
- salt to taste
- 1 tbsp minced ramp bulbs
- Leaves of 4 ramps washed and dried
- 3 tbsp ramp vinegar or regular vinegar see a recipe for ramp vinegar here
- 1 large egg
- Bring a pot of salted water to a boil, add the asparagus and cook until tender, this takes only a minute or two.
- Remove the asparagus from the water and drain quickly on a towel. Put the asparagus on a plate, then serve immediately with the ramp bearnaise on the side.
- Blanch the ramp leaves in boiling salted water for 30 seconds, then chill in an ice bath. Remove the ramps, mince finely and reserve.
- Cook the minced ramp bulbs in a pan with the vinegar until the moisture evaporates and the pan is almost dry. Set this aside.
- Heat the animal fat or clarified butter in a pan until it melts and is not solid anymore. You want the fat to be nice and warm, but not boiling hot, since this would cook your egg when you add it.
- Crack the egg into the bowl of a blender. Turn on the blender to medium speed, then add the ramps cooked in vinegar and minced ramp leaves, blending for a second or two.
- Drizzle in your warm animal fat or clarified butter slowly, don't add it too fast or you will break the emulsion.
- Continue adding the fat slowly until the mixture is creamy and thick.
- Pour the sauce into a bowl and set it in a warm place check the seasoning for salt and vinegar. Reserve until ready to serve.