Ham Wrapped Asparagus

Have any of that easter ham left?  Perfect.  Serve these with a poached or fried egg for breakfast or alone as a party snack.

Serving size is up to you.  This recipe is easily changed as you need one thin slice of ham for each asparagus spear.  

Ham Wrapped Asparagus Spears 

12 spears asparagus, trimmed

12 thin slices of ham, (1/2 lb at the deli counter will do it)

Lightly oil a large skillet, set over medium heat.  Wrap each asparagus spear with one thin slice of ham.  Place in skillet.  Cook 2 minutes on each side, turing frequently to avoid burning the ham.  Total cooking time should be at least 8 minutes, 10 for a  more tender spear.  

Serve with a poached egg. 

To poach an egg:  Bring a small pot of water to a boil.  Add a pinch of salt and a splash of white vinegar.  Reduce heat to just below a simmer - 200 degrees.  Crack egg into a small bowl.  

Give the water a couple stirs to establish a current.  Carefully, slip the egg into the 200 degree water.  Leave it alone for 4 minutes.  (3 minutes for a gooey egg) Remove egg from water with a slotted spoon.  Transfer to paper towel or asparagus spears.

Ramps!

ramps-4.jpg
ramps-1.jpg
ramps-5.jpg
ramps-2.jpg
ramps-3.jpg

I had ramps for the first time this weekend and can't believe how delicious they are.   

Ramps are a wild leek that are found mostly on the east coast.  They have a very short season of a joyous two weeks and are one of the first spring vegetables to show up at farmers markets.  They taste like a delicate garlicky onion.  The whole ramp is edible, minus the roots.  

Serves 2. 

Springtime Ramp Pasta

4-5 oz dried linguini

10 fava bean pods

1 oz morel mushrooms, brushed clean and halved

2 tablespoons water

olive oil

1/4 teaspoon red chile flakes

1 bunch ramps (about 9) 

juice of half a lemon

s+p

grated pecorino cheese, for serving

Cook pasta, drain and rinse.  Set aside. 

Fava beans have to be shelled twice.  First, remove outer pod, blanch beans for 60 seconds, drain and remove thin shell.  Discard shells and set clean, blanched beans aside. 

Clean ramps and remove roots.  Cut stem just under the leaves.  Set leaves aside.  Slice bulbs/stem in half lengthwise.  Set aside. 

In a pan, heat a teaspoon of olive oil.  Add morels, cook about 30 seconds and carefully add 2 tablespoon of water.  (Water will hiss and splash a bit.)  Cook until morels are soft and water has been absorbed.  Push morels to on side of pan and on the other side, heat a splash of olive oil and red pepper flakes.  Add ramp stem/bulbs, combine with morels and cook about 1 minute.  

Add fava beans and ramp leaves.  Cook until leaves wilt.  Add pasta, cook until hot.  Season with salt, pepper and lemon juice.  

Serve with a grating of pecorino cheese.