We are finally, officially sprung.
What should have been a weekend of paper writing turned into several long walks, a couple of impromptu movie dates, and pretty much the prettiest, most delicious cocktail that you ever did have.
Ladies and gentlemen, I present the Casa Rosada—a heady concoction of reposado tequila, Campari, coconut, lime, pepper tincture, and salt. Just typing this makes me contemplate hiking over to Grand Army Bar right now.
But, then, I would have to get dressed.
Fortunately, Saturday’s farmers’ market foray yielded some flavors almost as delightfully springy as a pink flower in your pink drink…
Lovage, Ramp & Asparagus Linguine
- 1 tablespoon butter
- 1 tablespoon olive oil
- 16 stalks asparagus, trimmed and cut into 2″ pieces
- 8 ramps, trimmed and cut into 1″ pieces
- 1.5 cups lovage leaves, roughly chopped
- 2-4 ounces linguine
- 1 egg
- zest of 1 lemon plus 1 tablespoon lemon juice
- 2 tablespoons freshly grated parmesan
- salt and pepper
Set a pot of water to boil with a hefty pinch of salt. Bring a medium-sized skillet up to medium-low heat with the butter and olive oil. Add the asparagus, starting with the stalks. Stir regularly. After a couple of minutes, add the asparagus tips and the whites and stems of the ramps. Cook for another couple of minutes, stirring regularly. When the water boils, add the linguine to the pot. Meanwhile, back in your pan, add the ramp leaves as well as the lovage and continue to stir frequently. Give your veggies a good dose of salt and pepper. When the linguine is just shy of done, scoop it directly into your pan along with 1/4 cup or so of the cooking water. Crank the heat up to high and stir continuously for a minute or so until the water disappears. Take off of the heat, crack the egg directly into the pan and continue to stir continuously for another minute. Add the lemon zest and juice, parmesan and more salt and pepper to taste.
This makes one serving. Scale up as you see fit, but know that this is a dish best served fresh. At under 20 minutes from start to finish, why not just make it again tomorrow night?