📝 About This Recipe
This dish is a poetic celebration of the fleeting North American spring, capturing the ephemeral window when pungent wild ramps and tender asparagus emerge together. We elevate these earthy treasures using refined techniques: the ramps are gently emulsified in a lemon-thyme butter, while a perfectly poached egg provides a luxurious, silken sauce that coats every spear. Finished with a crunch of toasted hazelnuts and the brightness of lemon zest, it is a masterclass in Contemporary American balance and seasonal purity.
🥗 Ingredients
The Spring Vegetables
- 1 bunch Jumbo Asparagus (approx 12-16 spears, woody ends trimmed and lower stalks peeled)
- 12-15 pieces Wild Ramps (cleaned, bulbs separated from the green leaves)
- 4 tablespoons Unsalted European Butter (cold, cubed)
- to taste Kosher Salt (Diamond Crystal preferred)
The Poached Eggs
- 4 large Farm Fresh Eggs (cold, as fresh as possible for better whites)
- 2 tablespoons White Distilled Vinegar (for the poaching water)
The Emulsion & Garnish
- 1/4 cup Dry White Wine (such as Sauvignon Blanc)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 cup Hazelnuts (toasted, skinned, and roughly crushed)
- 1 teaspoon Lemon Zest (finely grated using a microplane)
- 1 pinch Maldon Sea Salt (for finishing)
- 1 small handful Chive Blossoms or Microgreens (for an elegant floral garnish)
👨🍳 Instructions
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1
Prepare the vegetables: Peel the bottom two inches of the asparagus spears to ensure a uniform, tender texture. Slice the ramp bulbs away from the leaves; keep the bulbs whole and chiffonade (thinly slice) the green leaves.
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2
Blanch the asparagus: Bring a large pot of heavily salted water to a rolling boil. Prepare an ice bath nearby. Boil the asparagus for 2-3 minutes until bright green and tender-crisp, then immediately shock in the ice water. Drain and pat dry.
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3
Start the butter emulsion: In a wide sauté pan over medium-low heat, add the white wine and lemon juice. Bring to a simmer and reduce by half, about 3 minutes.
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4
Mount the butter: Reduce heat to low. Whisk in the cold butter one cube at a time, whisking constantly to create a thick, glossy 'beurre monté' emulsion. Do not let it boil or the sauce will break.
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5
Confit the ramps: Add the ramp bulbs to the butter emulsion. Cook gently for 4-5 minutes until the bulbs are translucent and tender. Add the blanched asparagus to the pan to warm through.
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6
Wilt the greens: Fold in the sliced ramp leaves during the last 60 seconds of cooking. They should just barely wilt into the butter sauce. Season the entire pan with a pinch of kosher salt.
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7
Prepare the poaching water: Fill a deep saucepan with water and the vinegar. Bring to a bare simmer (about 180°F/82°C). You want small bubbles on the bottom, not a rolling boil.
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8
Poach the eggs: Crack each egg into a small ramekin. Use a spoon to create a gentle whirlpool in the water. Carefully drop the eggs into the center. Cook for exactly 3 minutes for a set white and a completely fluid yolk.
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9
Drain the eggs: Use a slotted spoon to lift the eggs. Gently touch the bottom of the spoon to a paper towel to remove excess water before plating.
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10
Plate the vegetables: Divide the asparagus spears among four warmed plates. Arrange the ramp bulbs and wilted leaves over the center of the spears. Spoon the remaining lemon-butter emulsion over the vegetables.
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11
The Final Touch: Place one poached egg atop each nest of vegetables. Sprinkle the egg with Maldon sea salt and fresh black pepper.
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12
Garnish and serve: Scatter the toasted hazelnuts, lemon zest, and chive blossoms over the dish. Serve immediately while the egg is warm and the butter is silken.
💡 Chef's Tips
To ensure the butter sauce doesn't break, keep the heat on the lowest setting once the butter is incorporated; if it looks oily, whisk in a teaspoon of warm water. Always peel the lower part of jumbo asparagus; the skin is fibrous and peeling it reveals a sweet, tender interior that matches the ramp bulbs. If you cannot find ramps, use a combination of spring scallions and one finely minced clove of garlic to mimic the flavor profile. For the cleanest poached eggs, strain the loose, watery whites through a fine-mesh sieve before dropping the egg into the poaching water. Warm your serving plates in a low oven; this prevents the delicate butter emulsion from congealing before the guest takes their first bite.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a Dry Riesling to cut through the rich egg yolk. Serve alongside a thick slice of toasted brioche or sourdough to soak up the extra butter sauce and yolk. A side of thinly sliced Prosciutto di Parma or Speck adds a salty, smoky dimension that complements the ramps. For a vegetarian feast, serve this as a starter followed by a light pea and mint risotto. Sparkling water with a twist of lime helps cleanse the palate between the rich, garlicky bites of ramp.