Serves 10-12 as appetizer; 4-6 luncheon portions 

2 cups fresh Morel mushrooms, cleaned and halved (about ½ lb) 
1/2 pound fresh asparagus 
¼ cup ramps (white bulbs chopped; chiffonade green tops) 
10 eggs 
3 ounce chevre (fresh goat cheese) 
2 teaspoons fresh oregano, minced 
3 tablespoons butter, unsalted 
3 teaspoons olive oil 
pinch cayenne pepper 
½ teaspoon sea salt
1 cup Parmesan, fresh shaved 

Coat asparagus with teaspoon of olive oil; grill over medium high heat till partially charred but still tender crisp; set aside to cool.


In butter, sauté morels along with white bulbs of ramps till morels are soft and ramps are translucent; add oregano, salt, toss, set aside to cool.

 

Roll and chiffonade ramp leaves.  Beat eggs with small pinch of cayenne pepper.  Blend a small portion of beaten egg into softened goat cheese then return mixture to the rest of beaten eggs.  Fold morel mixture, grilled asparagus and ramp tops into eggs.


Heat broiler for final step


Heat large skillet (9-10″) cast iron works well with remaining 2 tsp of olive oil. When skillet is hot pour egg mixture in; cook over medium heat for 8-10 minutes or until all but the top quarter inch is set.


Remove pan from heat, top with shaved parmesan; place under broiler until rest of the egg sets and cheese melts.


Slice into wedges. Serve hot or cold

Note: If fresh morels are out of season, substitute 1 oz dried morel mushrooms.