Today we have a guest post – my friend Ashley who is my accomplice in many of the recipes you see on this blog (most of the beverage recipes, funnily enough).
Ashley is from Maryland, which from my perspective is the South, although I suppose you can argue Middle Atlantic (for those of you who are curious where Long Island falls in the regionality game, we are kinda Middle Atlantic and kinda New England, which makes it very challenging to decide which Growing Zone to follow when planting in my garden! I welcome input on that. But let me meander back to Ashley and the South).
Ashley, like so many good Southerners has a terrific fondness for ramps (wild leeks) and anything that resembles them. So when making a breakfast recently, she decided to use the leeks in my fridge to accessorize the scrambled eggs I had on tap. Ashley has an aversion to butter (yeah, crazy, right?) so she used about a tablespoon of olive oil. You could certainly substitute, but I liked them just like this.
Take 1/2 pound leeks (approx. 2 medium) and scrub them to death. Remove the end green parts. Because they are so incredibly difficult to clean, you may have to clean them, start to cut them, stop and clean them again. But in the end the effort is well worth it.
Trim the ends and cut into small pieces. Saute until leeks are tender. While it apparently tastes better with butter, you know my aversion to butter, so this is where I use olive oil.
Open your friend’s refrigerator and pilfer her leftover roasted asparagus. How can you let perfectly good asparagus go to waste!? Cut the asparagus into 1/2 inch pieces. As the leeks are almost finished cooking, add the asparagus until it heats up.
Scramble 2 eggs (per person). Add the warmed leeks and asparagus.
We didn’t do this, but when I’ve made it before, I’ve added a little parmesan/grana padano cheese and that makes it irresistible! Thyme is also a nice spice to add to this. And of course, there’s always sriracha for the bonus kick.
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