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)
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
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
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.