Chicken of the Woods with Spring Vegetables, Ramps, and Chive Blossoms
Serves two as a side or light lunch
1/4cupasparagus chopped into 1 inch pieces
1/4cupfiddlehead fernsblanched in boiling salted water, and then shocked in ice water before adding to the pan
1/2cupyoung chicken of the woods mushroomstrimmed of any tough end, then leaves sliced into 1/2 inch slices
1/4cupenglish peasyou can use frozen-if you do, don't add them until right at the end or they will turn brown
1cupcleaned wild greens like pigweed or ramp leaveslightly packed
2tbspsliced or chopped ramp bulbs
1tsppicked chive blossomsto garnish
A nice squeeze of fresh lemon at the end
kosher salt and fresh ground pepper
2tbspflavorless oil for sauteing
Heat the oil in a wide saute pan or cast iron skillet on medium heat with the ramps and cook until they sizzle for a minute, add the chicken mushrooms and season with a pinch of salt and cook for a minute more.
Next add the asparagus, peas, and fiddleheads, and cook on medium heat for 2-3 minutes.
Next add the greens and cook until they are wilted. I like to put a lid on the pan to wilt them quickly.
When the greens are wilted, check the asparagus to see if it is as tender as you like, then finally check the seasoning and balance things out with salt and pepper if needed.
Arrange the food on two warmed plates, sprinkle with the chive blossoms and a squeeze of lemon. Serve immediately.
A basic recipe, I've never made it the same way twice. Use whatever mixed vegetables you have on hand