Posts Tagged ‘ramps’

Asparagus and Egg Pizzas

Friday, May 1st, 2015

An updated take on pizza for spring … fresh from the farmers market!

My kids, no surprise to anyone who knows my husband and I, are true night owls. The boy has suddenly become a voracious reader, thanks in great part to the Spirit Animal series he devoured over the past couple months. We’d just concluded our year in Hogwarts, reading the Harry Potter series aloud each night, and this was the first series he really got into reading on his own. Now, we have to pry the books out of his hand at least twice each night to get him to turn off the light and go to sleep. The upside of their pushing the limits on bedtime is that they tend to sleep in later, and we’ve reached that sweet spot of parenting where they don’t need our attention the second they wake up — at least on the weekends. On the downside, it means we were late getting to the market this past Sunday and my good mood at getting to sleep in was quickly turning sour at missing asparagus for the second week. After we made our other purchases and were walking out, I saw the vendor at the end had a huge cooler labeled “asparagus.” I leaned over to confirm it was, in fact, empty — only to have the vendor announce, “Oh, we still have some if you need it.” Hallelujah!

asparagus ramp and egg pizza |

I’ve written before about the fickleness with which the foodie tots approach asparagus each year, alternately loving and hating it. A few weeks ago, we’d gotten some (non-local) asparagus in a veggie delivery from our dairy farm and the boy declared it one of his top favorite vegetables. The girl, however, is on an off-year with it. Likely thanks to Instagram, I had pizza on the mind and decided to make asparagus and egg pizzas. Not wanting to go back out just for pizza dough, I had the revolutionary idea to make it from scratch. I followed Mark Bittman’s Basic Pizza Dough recipe and am now completely embarrassed that I’ve never made it before. It came out perfectly, after just an hour to rise, and handled beautifully — so much better than store bought. (If you’ve already mastered this simple bit of kitchen alchemy, indulge me.) The dough comes together quickly in a food processor, no kneading necessary. It can be frozen, so I plan to make another batch ASAP to keep on hand and ready to pull out the next time a pizza craving strikes.

homemade pizza dough |

Now about the eggs. We only buy cage-free eggs from free-range chickens from local farmers. I’ve done the side-by-side comparison of grocery store eggs and local eggs, and the yolks are visibly, shockingly bright orange next to the bland yellow of grocery store eggs. Pastured eggs have nutrition benefits too — “2 1/2 times more omega-3s and twice the vitamin E in the eggs of pasture-raised hens,” according to a Pennsylvania State University study. And I will never believe that confined chickens are happier than chickens with access to fresh air, no matter what the Big Chicken industry would have your believe.

But when it comes to eating eggs, the male half of our family doesn’t like runny yolks, only scrambled. Thankfully the girl is coming around to my side, although that often means she’s swiping the yolk off my plate if I’m not careful.

making asparagus and scrambled egg pizza |

Most of the egg-topped pizzas you see have the whole egg with runny yolk, but I knew that wouldn’t go over well. I was afraid the scrambled eggs would dry out in the oven, so I cooked them on the stove only until just beginning to set. For the kids’ pizzas, I put the eggs on the pizza before cooking — they came out well done but not dry. (The brown crust is from the parmiggiano on top.) For my and the husband’s pizza, I cooked it half-dressed (oil, cheese, asparagus, ramps and radish) for 10 minutes, then added his scrambled eggs and my whole egg to the already hot crust. After another 6 minutes, his eggs were still soft and my white was set.

asparagus and scrambled egg pizza |

And yes, the girl swiped a piece of my runny yolk pie.

asparagus egg and ramp pizza recipe |

For the recipe below, I’ve written it as prepared with scrambled eggs. If you want runny eggs, see the note at the end. I also added ramps, but I’ve omitted them from the recipe due to their fleeting availability. Thin slices of garlic or green onions will lend a similar flavor, if desired. (I plan to make this again with garlic scapes, when they’re available.) I also added a few thin slices of an early radish from our garden.

Recipe: Asparagus and Egg Pizza

Makes: 3 personal-sized pizzas, or 2 regular


  • 1 batch pizza dough (“Basic Pizza Dough” recipe)
  • 1 tablespoon butter
  • 4 eggs
  • 1/4 cup half and half (or whole milk)
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 pound asparagus
  • 1/2 cup grated Parmigiano-Reggiano
  • sea salt and pepper


1. Prepare pizza crust as instructed. Divide dough into 2 or 3 balls and set aside to rest while preparing toppings.
2. Preheat oven (and pizza stone, if using) to 450 degrees.
3. Bring a medium pot of water to a boil. Wash asparagus and trim ends. Cut into about 2-inch pieces. Prepare a separate bowl half full with ice and water. When water boils, add 1/2 teaspoon salt and asparagus and cook for 2 minutes. Immediately remove asparagus and place into ice water for a minute, then drain and set aside.
4. Melt butter in a frying pan over medium low heat. Add eggs and half and half (or milk) and whisk together. Cook, stirring frequently, until eggs just begin to thicken. Turn off heat.
5. Roll out pizza crusts and place on baking sheet or parchment paper. Brush each with 1/2 tablespoon of olive oil and sprinkle with a base layer of parmigiano cheese. Spoon scrambled eggs around the pizza, then arrange asparagus over. Sprinkle with another generous dose of cheese and a pinch of salt and pepper.
6. Bake for 12 to 15 minutes, until crust is golden and eggs are thoroughly cooked (will be firm to the touch.)

Note: To make with whole, runny eggs, skip step 4. Prepare pizzas and bake for 10 minutes. Remove from oven and carefully crack eggs onto the pizza (it helps contain the whites if you push asparagus to make a border on two sides). Return to oven and bake another 5 to 6 minutes, until eggs are white and mostly firm.

At Market: West Virginia Ramp Crepes

Thursday, April 30th, 2009

In typical DC fashion, we jumped from unseasonably cool to 90 degrees this past weekend. Toddler in tow, I made it out to the markets a little earlier this time and successfully obtained my two wishlist items: ramps and asparagus. At the Old Town Alexandria market, the khaki-colored umbrellas of Bigg Riggs farm were a welcome oasis in a sea of dubious-origin produce. Melon, tomatoes and corn in April? Right…. I hope more local vendors will join Bigg Riggs as the season goes on, but unfortunately Old Town continues to disappoint those of us looking for authentic local produce. (Blue Ridge Dairy was there, and local bakers, but this market’s strength is its fresh flower vendors.

ramps wild leeks bigg riggs

Back at the Del Ray Farmers Market, Three Way Farms was rapidly unloading their fresh asparagus, even at the price of $5.50/lb. Fresh spinach was the last of my produce purchases before moving on for yogurt, cheese, ground beef and pasta. The warm weather crowds bode well for the season, though the small market space will quickly become crowded when fresh berries and more produce start rolling in in the next few weeks.

asparagus three way farm va

The West End Farmers Market re-opens this Sunday, May 3rd, in Ben Brenman Park. Tom the Cheese Guy was eager to let us know he’ll be joined there by a Virginia winery, North Gate, though the city forbids sampling their products at the market. At any rate, West End’s more spacious set-up — and wider array of vendors this year — make it great for a more relaxing stroll with meandering kids (or dogs – Lisa will be back with her homemade dog treats, too). The market is on Sundays, 9am-1pm; read more about this year’s vendors here.

Back to my finds… Sunday the toddler was in the early stages of a stomach bug, and requested pancakes for dinner. While he got plain old pancakes with maple syrup (I have a feeling he would have declared the ramps “too spicy!” but will have to test that another time), I used some of my ramps in a scallion pancake-inspired crepe, filled with leftover roast chicken. The quick and simple preparation let the ramps’ pungent garlicky flavor shine through, yum! Served along with simple roasted asparagus, this quick spring meal was perfect for breaking in our picnic table for the season. (Just be sure to stock up on breath mints before enjoying.)

Recipe: Ramp (Wild Leek*) Crepes


  • 1 handful ramps, rinsed and thinly sliced
    reserve some of the green portion for garnish
  • 2 eggs
  • 1 cup milk
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • pinch ground black pepper
  • 2 cups cooked chicken meat, pulled into chunks
  • butter

Instructions: Beat eggs and milk in mixing bowl. Whisk in flour, salt and pepper until batter is smooth. Stir in ramps and let batter stand while you prepare the filling. Heat crepe pan or skillet over medium high heat. Melt a pat of butter in the pan. Pour crepe batter in a quick swirl to make a circular shape. Cook until just set and flip; cook just a minute or two more and remove from pan. Watch closely to keep crepes from browning. Fold in half and place on warm plate while you cook the remaining batter. Spoon warm cooked chicken (tossed with vinaigrette if desired) into crepes and serve. Makes a dozen or so 3-inch crepes.

* What’s a Ramp? Also called a wild leek, these delicate-looking little plants pack the flavor of a more potent spring onion and stench of fresh garlic. Use the whole thing, bulbs and leaves. They grow in the wild at elevations above 2000 feet, only in the mid-Atlantic region for a few weeks in early spring. For more ramp inspiration, visit Tiffany over at The Garden Apartment.