Pan Seared Hosta Shoots with Ramp Butter
Serves 4 as an appetizer or side
Servings: 2
Equipment
- Heavy saute pan or cast iron skillet
Ingredients
- 8 ounces fresh hosta shoots as young and tightly coiled as possible, cleaned, rinsed and dried if needed
- cooking oil, 1 tablespoon
- Kosher salt and fresh ground black pepper to taste
- 3 Tbsp Ramp butter *see note
- ¼ cup dry white wine chicken or vegetable stock can be substituted
- Dash of fresh lemon juice for finishing
Instructions
- Heat the oil in a saute pan or cast iron skillet until lightly smoking.
- Add the shoots and cook quickly, allowing them to brown lightly, keeping the heat at medium-high. Brown them on both sides.
- When the shoots are browned deglaze the pan with the wine, add the ramp butter and melt.
- Remove the pan from the heat and swirl it, turning the hostas over in the sauce that forms.
- Taste the sauce and season with a pinch of salt and pepper if you think it needs it. Add the dash of lemon juice.
- Transfer the hostas to a plate, mounding them up into a pyramid to hold heat if you can. Spoon the sauce over the mound of hosta shoots and serve.