Asparagus and Ramp Soup.

Ingredients

2 pounds asparagus stalks, fibrous root end trimmed
Kosher salt
1 pound trimmed ramps, divided
2 tablespoons unsalted butter
Freshly ground black pepper
2 cups vegetable or low-sodium chicken broth
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoons juice from 1 lemon
2 tablespoons chopped mint
Procedures

1 Cut the top inch off of each asparagus stalk.
Bring a large pot of salted water to a boil over high heat.
Have a large ice bath ready.
Add asparagus tips and cook until bright green and tender, about 1 minute.
Transfer to ice bath until chilled.
Dry carefully and reserve.
Add asparagus stalks to water and cook until bright green and tender, about 2 minutes.
Transfer to ice bath to chill.
Transfer chilled stalks to jar of a blender.

2 Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions).
Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides.
Add remaining ramps and season with salt and pepper.
Cook, stirring and tossing frequently, until tender and lightly browned.
Transfer to blender jar.
Add broth to blender.
Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.

3 With blender running, slowly drizzle in olive oil.
Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.

4 Transfer to a medium saucepan and heat, stirring frequently.
When ready to serve, stir in lemon juice.
Melt remaining butter in a large skillet.
Sautée ramps and asparagus tips until lightly browned then transfer to a plate.
Ladle soup into individual bowl.
Garnish with sauteed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous).
Serve immediately.

Note: If ramps are unavailable, substitute with 1 clove garlic and 1 bunch sliced scallions.
'via Blog this'

Grilled asparagus.

Lay five asparagus spears side by side and secure them together using two metal skewers (thread a skewer through each end of the asparagus, avoiding the tips, so that the spears are kept straight).
Repeat with the remaining asparagus.
Blanch in a large saucepan of boiling water for 3 minutes, then immediately plunge them into cold water to stop the cooking and dry well (leave them on the skewers).
To cook the asparagus,
heat a griddle pan over a high heat.
Brush the skewered spears lightly with olive oil.
When the pan is hot, lay the asparagus in it, flat, and leave for 3 minutes to gain deep griddle marks.
Turn over using tongs and griddle for another 3 minutes. (If necessary do the griddling in batches; simply keep the asparagus warm in an oven preheated to 80C/60C Fan/Gas ¼ while you grill the remaining asparagus.)

Portobello and Asparagus Strata.

Ingredients
1 tablespoon extra virgin olive oil
1 1/2 cups chopped yellow onion,
1/4 teaspoon dried thyme
3 cloves garlic, finely chopped,
1 package mushrooms, thinly sliced.
1/2 pound asparagus, trimmed and cut into 1-inch lengths,
1 teaspoon salt,
8 eggs,
1 cup milk,
1/2 cup grated parmesan,
2 tablespoons Dijon mustard,
3 tablespoons chopped parsley,
Black pepper to taste,
5 cups cubes sourdough bread,
4 ounces herb or plain goat cheese crumbled, feta.

Here’s what you do:

Heat oil in a large skillet over medium heat.
Add onions and thyme and cook until softened, about 4 minutes.
Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer.
Set aside.
Meanwhile, whisk together eggs, grated cheese, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl.
Set aside.
Spread half of the bread over the bottom of a lightly greased 9-x13-inch baking dish.
Top with half of the mushroom mixture and a third of the goat cheese.
Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top.
Cover strata and chill overnight.
Preheat oven to 190C.
Remove strata from refrigerator and bring to room temperature while the oven heats.
Sprinkle remaining two-thirds cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes.
Let rest 10 minutes before serving.
Buon Appetito!