Ramp & Vegetable Scramble

ramp and veggie scrambleTo a chef, the first sign of spring is not a blossom on a tree, an abundance of birds chirping, or even the longer daylight hours. No sir. It’s the humble ramp; the first real vegetable of a new growing season – bright green, funky, earthy, and delicious. Ramps are wild leeks and must be foraged. They’re in season March through May, depending on your location, and are wonderful whether sauteed, pickled, grilled or raw. In our recent episode of Hungry in Pittsburgh, we brought our foraged bounty home to Brooklyn for a delectable Ramp and Vegetable Scramble that’s perfect for breakfast, lunch, or even dinner.

Ramp and Vegetable Scramble

(serves 2)

  • 1 TBSP butter
  • 1 TBSP olive oil
  • 1 cup chopped oyster mushrooms
  • 1/3 lb. asparagus, chopped on the bias
  • 4 ramps (or 4 scallions, if ramps are not available)
  • 4 eggs
  • parmesan cheese
  • salt & pepper

In a sauté pan over medium heat, combine the butter and olive oil.  Separate the ramp leaves from the cloves and set aside.  Chop the ramp cloves and add them to the saute pan along with the mushrooms and asparagus. Salt and pepper. Allow to soften, about 5 minutes.  Chiffonade the ramp leaves and add them to the sauté pan to wilt, about 1 minute more.

Meanwhile, whisk the eggs and the splash of milk, and pour into the pan.  Allow to set for about 30 seconds, add a generous pinch of salt and a crack of black pepper, and scramble until your desired consistency.  Grate parmesan cheese over the top, stir, and garnish with extra parmesan before serving.