Better a meal of vegetables where there is love than a fattened calf with hatred. –Proverbs 15:17
Spring vegetable stew with a poached egg
asparagus, trimmed and cut into 1″ pieces (be sure to leave the tips whole)
heirloom potatoes such as Carola or Ozzette fingerlings, peeled and sliced
baby turnips, trimmed and halved
cipolinni onions, trimmed and cut into eighths
leeks (white part only), thinly sliced
ramp stalks, trimmed and chopped
ramp leaves, thinly sliced
kosher salt, to taste
cracked black pepper, to taste
minced chives, lovage and parsley
Bring 2 quarts water to a boil and add a pinch of salt. Blanch all vegetables but the leeks and ramp leaves one type at a time until barely tender, then remove with a slotted spoon and immediately shock in a bowl of ice water to halt the cooking process. Reserve 2 ladlefuls of cooking water.
Saute leeks in unsalted butter until softened, about 3 minutes. Set aside.
In a large skillet, melt unsalted butter and add the reserved cooking water. Add the potatoes, onion, turnips, leeks, ramp stalks and asparagus. Cook or until vegetables are warmed through. Fold in ramp leaves. Check seasoning. Add the herbs and cook for 1 to 2 additional minutes.
Top each serving with a poached egg. Serve immediately.