Roasted Chicken with Ramps and Asparagus
Issue 60: IT'S [nearly the end of] RAMP SEASON, BABY!
Why hello there! Welcome to on hand! If you’ve landed here and somehow aren’t subscribed, I got you:
It’s the time of year in New York where in one week it goes from 50 and rainy to 85 with sun and back again. But within these volatile weather mood swings that we call spring, the season’s best produce begins to show up. And if you live in the northeast, that means ramps.
When ramps show up, people tend to lose their collective minds (though not this lady, she hates joy), and for a few fleeting weeks, they’re on restaurant and home cooking menus in all kinds of ways.
I like them because they’re delicious. But also because they push me back into the kitchen — they’re the nudge I need to get out of my end-of-winter cooking slump.
This recipe is adapted from the New York Times, but I’ve tweaked it enough times that it’s taken on a life of it’s own. Ramps are probably only available for another week or so, but this recipe would probably be just as good with scallions and/or leeks.
The only requirement of this recipe is to scream, “IT’S RAMP SEASON” to yourself as you eat it.
