Here’s a lovely way to celebrate spring and Mother’s Day together in one dish. Lightly cook bright emerald asparagus then douse in a goat cheese ramp sauce. Asparagus with Creamy Ramp Goat Cheese Sauce is a perfect addition to your Mother’s Day menu.
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The sauce is tangy with just the right combination of onion and garlic flavor from the shallots and fresh ramps. This Asparagus with Creamy Ramp Goat Cheese Sauce recipe contains heavy cream. However, it is lighter in taste than expected. Furthermore, to cut the fat and calories, swap out the heavy cream for the light version or half and half.
Ramps?
Ramps, also known as wild leeks (Allium tricoccum), are a type of wild onion native to North America. They have a unique flavor that’s a delightful mix of garlic and onion, making them a favorite among chefs and food enthusiasts.
Ramps have broad, smooth green leaves that grow atop slender, reddish stems. Their bulbs are small, white, and resemble scallions but are smaller and more delicate. Ramps are a spring delicacy, typically harvested in early spring for a short window. This makes them highly sought after.
In case you are not aware of this, ramp season is short. Ramps pop up for a short time in farmer’s markets. Then I blink and they are gone. Consequently, I always buy a few bunches at a time.
Substitute white asparagus but make sure you peel it first. White asparagus is always peeled before cooking. No matter how many times I repeat that to myself, I still occasionally make that mistake. Do not make it when creating this Asparagus with Creamy Ramp Goat Cheese Sauce,
The ramps and fried in oil with shallots. Add the cream and the goat cheese, season, and let the sauce thicken. In the meantime, boil the asparagus for 5 minutes. Pour the sauce over the asparagus. Then you’re done. I love this Asparagus with Creamy Ramp Goat Cheese Sauce. Because it’s an easy dish with complicated flavors.
Have a wonderful weekend everyone! For those who are celebrating, I hope you have a special and beautiful Mother’s Day.
Asparagus with Creamy Ramp Goat Cheese Sauce
Ingredients
- 6 ramps
- 2 shallots
- 2 tablespoons extra virgin olive oil
- 1+1/4 cup heavy cream
- 3 oz goat cheese
- 1 lb. baby asparagus
- 1+ 1/2 teaspoons freshly squeezed lemon juice
- Salt and freshly ground pepper to taste
Instructions
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Wash the ramps and pat dry. Cut them into little pieces. Reserve a few for garnish.
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Peel and dice the shallots.
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Heat the oil in a skillet. Add the chopped ramps and shallot. Stir to coat, cook until they are soft but not brown.
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Add the heavy cream and slowly bring the mixture to a boil.
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Turn the heat down to low and let the mixture simmer about 10 minutes until it thickens.
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Cut the goat cheese into pieces and add to the creamy mixture. Cook stirring, just until the goat cheese has melted into the mixture. Stir in the lemon juice.
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Season with salt and freshly ground pepper to taste.
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Remove from heat. Cover to keep warm.
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Wash the asparagus and pat dry. Trim the bottom parts off and slice the stalks diagonally in half.
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Bring a salted pot of water to a boil. Add the asparagus and cook for 5 minutes. Drain and arrange on a serving platter.
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Pour the sauce over the asparagus, garnish with the reserved chopped ramps. Toss to completely coat the asparagus before serving.
Like this Asparagus with Creamy Ramp Goat Cheese Sauce? Also, check out some of these other delicious Recipes:
WHITE & GREEN ASPARAGUS THYME TART
RAMP BASIL PARMESAN STICKS
GARLICKY GOLDEN BEET TURMERIC HUMMUS
