Friday, May 12, 2017

Asparagus with Creamy Ramp Goat Cheese Sauce

Here's a lovely way to celebrate spring and Mother's day at the same time in one dish. Just cooked bright emerald asparagus dousing in a creamy goat cheese ramp sauce. A perfect addition to your Mother's Day brunch table.

The ramps and fried in oil with shallots. Add the cream and the goat cheese, season and let the sauce thicken. While that is happening boil the asparagus for 5 minutes. You're done. I love easy dishes with complicated flavors. 

The sauce is tangy with just the right combination of onion and garlic flavor from the shallots and fresh ramps. Even though it has heavy cream, it it lighter in taste than expected. to cut the fat and calories, you can swap out the heavy cream for the light version or half and half. 

You can substitute white asparagus but make sure your peel it first. White asparagus must always be peeled before cooking. No matter how many times I repeat that to myself, I still occasionally make that mistake. 

Have a wonderful weekend everyone. For those who are celebrating, I hope you have a special and beautiful Mother's day. 

Asparagus with Creamy Ramp 
Goat Cheese Sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings
  • 6 ramps
  • 2 shallots
  • 2 tablespoons extra virgin olive oil
  • 1+1/4 cup heavy cream
  • 3oz goat cheese
  • 1 lb. baby asparagus
  • 1 + 1/2 teaspoons freshly squeezed lemon juice
  • Salt and freshly ground pepper to taste

  • Wash the ramps and pat dry. Cut them into little pieces. Reserve a few for garnish.
  • Peel and dice the shallots.
  • Heat the oil in a skillet. Add the chopped ramps and shallot. Stir to coat, cook until they are soft but not brown.
  • Add the heavy cream and slowly bring the mixture to a boil.
  • Turn the heat down to low and let the mixture simmer about 10 minutes until it thickens.
  • Cut the goat cheese into pieces and add to the creamy mixture. Cook stirring, just until the goat cheese has melted into the mixture. Stir in the lemon juice.
  • Season with salt and freshly ground pepper to taste. 
  • Remove from heat. Cover to keep warm.
  • Wash the asparagus and pat dry. Trim the bottom parts off and slice the stalks diagonally in half.
  • Bring a salted pot of water to a boil. Add the asparagus and cook for 5 minutes. Drain and arrange on a serving platter.
  • Pour the sauce over the asparagus, garnish with the reserved chopped ramps. Toss to completely coat the asparagus before serving. 

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