February 25, 2013

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SEARED ASPARAGUS

Ingredients-

5-6 asparagus spears per person

1 tsp olive oil for each serving

salt and pepper to taste

Directions

Preheat the oven to 425 degrees

Wash asparagus spears and snap off any part of the bottom that is not tender. Pat dry. Place asparagus in a large bowl and drizzle with olive oil.  Season with salt and pepper then stir to coat all the spears evenly.  Place in a single layer on a baking sheet in a hot oven and bake for 5-10 minutes, turning once, until the spears are tender crisp and a bit caramalized.  Serve with a lemon wedge on the side.

This recipe can also be prepared on a hot grill.  One tip to make it easier: thread the asparagus spears on two skewers that have been presoaked in water.  The resulting “gate of asparagus” will be much easier to flip on the grill.

RAMP SCRAMBLE

Ingredients

4 cups of ramps

3 or 4 medium potatoes

vegetable oil

bacon grease

3 eggs

salt and pepper to taste

Directions

Clean ramps and slice the bulb plus two inches of the green top.   Scrub and peel potatoes and slice thin for frying.  Put several tablespoons of oil and an equal amount of bacon grease in a black cast iron skillet and heat to fragrance.  Add the ramps and potatoes and turn down the heat to medium.  Stir and fry until the potatoes are tender.  Then beat the 3 eggs in a bowl and pour over the hot scramble.  Stir and cook until the eggs are set.  Add salt and pepper to taste.

FRIED MORELS

Ingredients

morel mushrooms

flour

corn meal

egg

milk

salt/pepper

oil for frying

Directions

Slice the mushrooms lengthwise and soak in salt water for an hour.  Weight down with a plate so they will stay submerged.  Remove, rinse and pat dry.  Inspect for and remove any stray beetles and bugs. Dredge in flour, dip in beaten egg mixed with a little milk, and then dredge in cornmeal.  Fry in vegetable oil in a cast iron skillet or in a deep fryer until brown.  Remove and place on a plate lined with brown paper cut from a grocery bag.  Sprinkle with salt and pepper and serve hot.  Some people like to dip mushrooms in ketchup, marinara sauce or ranch dressing.  I prefer them plain.

February 25, 2013

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