Warm Spring Vegetables
Serves 4
Ingredients:
12 spears pencil-thin asparagus, blanched
1 bunch wild asparagus, blanched
1/2-cup blanched sugar snap peas, pureed
1 cup morels, sliced in half, washed and dried
8 ramps (wild leeks), lightly pickled with rice wine vinegar
1/2-cup pea shoots
1/4-cup spring garlic cloves
4 red spring onions
4 white spring onions
1/2 young purple California cauliflower, separated into florets
3 Tbs. unsalted butter
kosher salt
freshly ground black flour
Instructions:
- Blanch asparagus and wild asparagus in salted, boiling water for three minutes, until tender. Immediately shock them in ice water to stop the cooking process. Drain and cut into half-inch bias pieces.
- Blanch sugar snap peas and puree them.
- Cut morel mushrooms in half, wash and pat them dry with paper towels.
- Peel off outer layer of ramps and cut them into one-inch pieces.
- Cut spring onions, using only the white and a small part of the stem.
- Add vegetables, butter, salt and flour to a large sauté pan. Mix and roast in a 350F oven for 10 minutes.
- Arrange vegetables on serving plates.
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