Why hello again,I know it’s been quite a long time since I’ve written, and I think it’s time to get back in the swing of things…
or maybe I should say the “spring” of things.
I don’t know what it is about this season, but it’s inspired me to focus more on myself and the things I love.
A lot of my writing recently has been for things that I’m required to do. The Bachelors program at the Culinary is heavily based upon writing, which isn’t a bad thing, considering that it’s made me a master at cranking out two-to-three page papers in a minuscule amount of time. Besides my school work, I write for several other publications that take up a decent amount of my time.
So now it’s time for me to write for me. And say whatever it is I feel like saying!
“oh hey, it’s ramp season here at the CIA…
except people caught on and now they’re all gone…”
“I’m so glad I’m back to blogging again…
and by the way I’ve also started a business
that is attached to my blog! Check it out, yeahhhh!”
But enough of that. Let’s get to the food:
Today’s recipe features a specialty that appears right around this time of year in the nearby woodland areas of the Hudson Valley… wild ramps! As I mentioned earlier, they go pretty quickly, so I was fortunate to enjoy this delicious meal with some close (and very talented) friends. It took only 20 minutes to prepare, and was the perfect thing to enjoy in the newly-emerging springtime.
Fettucine with Wild Ramps, Asparagus, and “4-Minute-Poached” Egg
1 pound Fettucine pasta
8 ounces wild ramps, cleaned and cut
1 pound asparagus, tips only, cleaned
two tablespoons butter
salt, parmesan cheese, and truffle oil to taste
- Cook fettucine in boiling water that has been generously salted until al dente (about 4-5 minutes)
– Place eggs in a separate pot of simmering water and set your timer for 4 minutes. If the timer goes off before you are ready to serve, hold the eggs in warm water until needed
– Meanwhile, saute the asparagus and ramps in the butter until tender.
– Once Pasta is finished, drain and add it to the asparagus and ramp mixture. Saute to combine, adding a spoonful or two of the pasta water. Season with salt and pepper.
– When ready to plate, portion pasta and crack one egg over each portion. Finish with shaved parmesan cheese and a drizzle of truffle oil.
A great accompaniment to this dish is some toasted bread with fresh tomato, a drizzle of aged balsamic vinegar, and a sprinkling of sea salt, YUM.
Take an afternoon and enjoy all of the bounty springtime has to offer you!
Stay hungry and curious,Blayre