Scrambled Eggs With Ramps, Morels, And Asparagus
- 1 tablespoon butter
- 1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)
- 4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)
- 1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)
- 4 large eggs, beaten to blend
- Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; saute 3 minutes. Add green tops, asparagus, and mushrooms; saute until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.
butter, morel mushrooms, eggs
Taken from www.epicurious.com/recipes/food/views/scrambled-eggs-with-ramps-morels-and-asparagus-352050 (may not work)