Springy Sumac and Sage Asparagus with Ramps
Lynley Jones
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Idea #11: Springy Sumac and Sage Asparagus with Ramps
Here’s what you do:
Springy asparagus, poached with Sumac and Sage Seasoning and tossed with ramps.
Prep 1 bunch of asparagus by removing the woody ends and slicing the asparagus diagonally into 1-2 inch spears.
Gather 5-10 ramps and separate the bulbs from the greens. (Or if your ramps don’t have bulbs, dice 1/2 a small white onion). Slice the ramp greens crosswise into thin chiffonade strips, and slice the bulbs into thin rounds (discard the roots or save them for making stock).
Saute the bulbs or diced white onion in 2 tablespoons olive oil just until soft. Add asparagus with 1 tablespoon Sumac and Sage Seasoning and saute briefly. Add 1/4 cup unsalted broth or water, cover and simmer 2-6 minutes until crisp-tender. Uncover, toss in the ramp greens to wilt. Taste and add a pinch or two of salt if needed, and/or another dash of Sumac and Sage Seasoning.
More options:
Top with a handful of toasted almonds.
Add a bit of heat with a couple generous pinches of Aleppo pepper.
Brighten the finished dish with a squeeze of lemon.
This serves 2-4 people as side dish. Feel free to double if serving veg-lovers or a larger crowd!
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More About This Blend:
Our original savory seasoning, created by our founder Lynley. You can use this super-versatile blend on chicken, meat, veggies, pasta, potatoes and more! Herbal and citrusy, it combines the depth of sage with the bright acidity of sumac. Use it in place of salt and pepper, or alongside other seasonings to taste. Made with organic and fair-trade ingredients. Locally made by us in small batches.
1/2 cup -sized jar.
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