Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms by Closet Cooking
(makes 2 servings)
1 tablespoon oil
2 ramps (cleaned, trimmed and chopped)
8 asparagus spears (cleaned, trimmed and cut into 1/2 inch slices)
1 handful morel mushrooms (sliced)
4 eggs (lightly beaten)
salt and pepper to taste
1. Heat the oil in a pan.
2. Add the ramps and saute until fragrant, about 2 minutes.
3. Add the asparagus and mushrooms and saute until the asparagus is tender, about 3-5 minutes.
4. Add the eggs and stir the eggs until they are cooked, about 1-3 minutes.
5. Season with salt and pepper.