It’s Up, here’s the full recipe below;
Warm Asparagus Salad with Baby Kale, Purple Potatoes & Ramp Butter
Yield: 6 servings
1 bunch ramps, washed, trimmed and finely chopped
1 stick/4 oz. unsalted butter, at room temperature
1 pint purple new potatoes or other favorite potato cut into bite-sized chunks
1 bunch asparagus, tough stem removed, cut on the bias in 1” pieces
2 cups black beans, or farro, chickpeas etc.
6 cups baby kale, torn into bite-sized pieces
½ cup vinaigrette
½ cup mint leaves, torn or roughly chopped
Grated Parmigiano, optional
Bring a large pot of heavily salted water to the boil. While it’s heating, make the ramp butter. Place ramps and butter in the bowl of a food processor. Process until completely incorporated and a beautiful bright green color, about 3 minutes. Season with salt and pepper. Reserve.
Boil the potatoes until a knife goes in easily but they don’t fall apart, about 10 minutes. One minute before the potatoes are done, add the asparagus. Cook for one minute (unless they are very large, then maybe 2). Drain. Place in a large bowl with ¼ cup of the ramp butter. Toss to coat. Taste and adjust seasoning, adding more butter, salt and/or pepper if needed, to taste. Add the beans (or other grain), kale, vinaigrette and mint. Serve with freshly grated Parmigiano, if desired.
Save extra ramp butter in the fridge. It’s delicious with eggs, over meat and fish or just spread on bread.
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Chef – Owner Abigail Hitchcock · good food since 1997
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