Pan Seared Hosta Shoots with Ramp Butter
Serves 4 as an appetizer or side
Appetizer, Side Dish
Heavy saute pan or cast iron skillet
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
dry white wine
chicken or vegetable stock can be substituted
Dash of fresh lemon juice
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.
Copyright: Chef Alan Bergo
Forager | Chef
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