Serves 6
15 minutes preparation time
20 minutes cooking time
If you can't find ramps, substitute spring onions or garlic scapes for a similar flavor.
1 tablespoon olive oil
3 pounds fresh asparagus, cleaned, ends snapped off, and cut into 1 1/2 inch pieces
1 large bunch ramps, rinsed, ends trimmed, and diced
salt and freshly ground pepper to taste
6 large eggs
1 cup shredded paremesan, plus more for serving
Heat the oil in a soup pot. Add the asparagus and ramps and cook just until the asparagus begins to soften about 3 minutes. Scrape the vegetables out of the pot onto a plate.
Add 10 cups of water to the pot and stir with a wooden spoon to loosen any bits of ramps or asparagus that are stuck to the pot. Bring the water to a boil.
While waiting for the water to boil, whisk the eggs in a medium-sized bowl. Season generously with salt and pepper. Add the parmesan and stir again. When the water has begun to boil, whisk the egg mixture in. Add the asparagus and ramps back to the pot and cook until the egg has cooked and the vegetables have heated through, about 3 minutes.
To serve, ladle into bowls and top with a bit more parmesan.