I went to our local farmers market (on Columbus Avenue behind the Museum of Natural History) on Sunday, and was greeted by lovely local spring produce, the first of the season.
Everyone has discovered ramps by now, but I was an early adopter and have been making ramp risotto for about five years. I use the white parts in lieu of onions or shallots and finish with the leaves. The slightly garlicky notes are subtle but unmistakable.
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| Ramps from the farmers market |
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| Ramp risotto |
I also got some gorgeous early asparagus, grown on Long Island according to the rubber band holding them together. A perfect appetizer before the ramp risotto, a vegetarian meal to feel good about. I have nothing against Peru, but am very happy to get asparagus grown 50, rather than 3000, miles away. Better for so many reasons! I trimmed and grilled the stalks, grilled for seven minutes on a hot grill pan, and served with a mustard and green peppercorn vinaigrette that I borrowed from Bobby Flay: very concentrated asparagus taste enlivened by the acidic dressing.
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| First local asparagus of the season |
Ah, the delights of spring!
Bobby Jay
1 comment:
I tried the Ramp risotto and it was wonderful
Piglet
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