Here is a great lunch recipe I made for Eloise and a few of her friends a few weeks ago.  This takes the wonderful spring-summer ingredients of morels, asparagus, and ramps and weaves them together for a light lunch.   Simple recipe executed perfectly.  That's what good food is all about.  

2 bunches of White Asparagus peeled stems and blanched
4 eggs poached 

Ramp Gribiche
8 oz of ramp tops blanched
4 hard boiled egg yolks
1 egg yolk
1/2 tbsp of dijon mustard
1/2 cup of oil
3 tbsp of pickle juice
1 tbsp of parsley
salt and pepper to taste

8 oz of morels washed 3 times and air dried
4 oz of beef stock
2 tbsp of olive oil and butter
salt and pepper

2 oz Arugula
2 red radishes
Olive oil and splash of vinegar

Pickled Red Onion
1 cup of red onion
3/4 cup of rice wine vinegar
1/4 cup malt vinegar
1/2 cup of sugar
1 tbsp of coriander
1 tbsp of mustard seed
2 garlic cloves
1 tbsp of salt

For the ramp gribiche,

Place hard boiled yolks, yolk, blanched ramp tops, and mustard in a blender.  Puree until smooth, while running add in a smooth, slow, steady stream until the sauce emulsifies.  Add parsley, pickle juice, and season with salt and pepper.   Set aside for later.  

For the pickled onions,

In a small pot add all the ingredients except for the onions and bring to a boil. Once the pickling liquid boils, pour it over the onions, making sure they are submerged in the pickling liquid. 

For the Morels, 

In a saute pan add butter, olive oil, and morels.  Cook for 6-7 minutes and then add the beef stock.  Cook for 3 more minutes season and then finish with a little more butter

For the Poached egg,

Place a pot of water on the stove with salt and a splash of vinegar. The water shouldn't being simmering or boiling. It should be just under the simmering or bubbling point.   Using a spoon swirl the water in a circular motion to create "whirlpool".  Then crack the eggs into the water and cook for roughly 4 minutes.

To Finish,

Place gribiche sauce down on the plate.  Place a few blanched asparagus down on the plate and season with salt.  Place poached egg next to the asparagus. Place arugula, pickled onions, and radish on top. Drizzle with oil.  Season egg with salt and pepper.  Finish with morels around the dish.  Serve and enjoy!

white asparagus.JPG

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