and Ramps with Crimini, Shiitake and Oyster
Mushrooms, Pea Sauce
1/2 pound mixed mushrooms
1 bunch ramps
1 cup peas
2 T butter
2 T olive oil
Fresh chervil for garnish
For the Mushrooms
Use any combination of available
market mushrooms. Sauté in olive oil
leaving enough room between mushrooms. We recommend
doing each type of mushroom separately. In this
recipe we used shiitake, crimini and oyster
mushrooms all available at the Union Square
Market on Saturday. After sautéing let
mushrooms drain on a paper towel set over a
Cut ends off asparagus and remove
tough outer skin with a potato peeler (optional).
Cut asparagus at an angle every 2 inches. Boil
in for 5 minutes in a small amount of salted
boiling water (uncovered), and refresh in cold
water to retain the color. Reserve some of the
cooking liquid for the pea sauce.
For the Ramps
Cut off the end root tips and
clean completely -- Cut off ends, reserve and
cut the tops into 1-2 inch pieces. Sauté
tips in olive oil and rest on paper towel. You
will saute the tops in final preparation.
For the Pea Sauce
Cook fresh peas (Spring peas and/or
sugar snap peas) in salted water till soft but
still bright green. Refresh in cold water to
retain color (you can subsitute frozen high
quality petit peas). Blend the peas with just
enough liquid (from the asparagus) to produce
a smooth sauce. Press through a fine sieve.
Put contents in a small pot and over heat whisk
in 1 the butter. You can refrain from the butter
and just drizzle a little olive oil over the
Finishing the dish and Assembly
Sauté lightly the cooked
asparagus, mushrooms, and ramp bottoms together
to heat up. Add the ramp tops and sauté
for an additional minute.
Place a few tablespoons of pea
sauce on each plate and top with asparagus,
ramps and mushrooms.
Garnish with fresh chervil or
other fresh herbs.