Panfried asparagus with ramps, lemon, and fried eggs from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 141) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Lepa on May 02, 2017

    This was an easy, healthy dinner. It was a bit lemony, which I like and my husband doesn't, but I didn't get any complaints. The leftover juice in the pan gave the fried eggs a lovely flavor.

  • stockholm28 on May 04, 2014

    Very quick and easy and a delicious, simple combination of flavors. I used preserved lemon as she suggested in the "What Else?" section.

  • westminstr on March 25, 2013

    This is an easy and tasty dish. Of course I had to try it because it features some of my favorite ingredients - I love just about everything that goes into this dish. To start, sautee chopped ramp stems and lemon slices in butter. Add a little more butter, asparagus (cut into 2 inch pieces), and finely chopped ramp greens, cover and cook for 4-5 minutes until the asparagus is done. Top with a fried egg. It all sounds pretty good, and it is, especially when you can get a lot of the sauteed ramps in a bite with the asparagus. However. One of my favorite ways to cook asparagus is to pan-roast it, then top with a fried egg and parmigiano reggiano. And I think I like that very simple dish even better than this one.

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