Charred Asparagus & English Peas Recipe by Chef Kevin Hermann

There’s something about May that just feels like a reset. Farmers markets re-open, the colors get brighter, and the ingredients practically do the work for you.

This dish is a perfect reflection of the season. Fresh asparagus and sweet English peas paired with some of spring’s most fleeting favorites, morels and ramps, all brought together with a soft poached egg for a little richness.

It’s simple, vibrant, rooted in what’s available right now, and exactly the kind of cooking we love this time of year.

Charred Asparagus & English Peas

with Morels, Ramps, and a Soft Poached Egg

Serves 6

Recipe by Chef Kevin Hermann

Ingredients:

1 lb Asparagus, woody ends snapped off

1 cup Shelled English peas (about 1 lb in the pod), or thawed if frozen

4 oz Morel mushrooms, halved lengthwise and rinsed gently

1bunch Ramps (about 6–8), cleaned, white bulbs and green leaves separated

6 each Eggs, at room temperature

3 tbsp Extra virgin olive oil, plus more for finishing

2 tbsp Butter, unsalted

1 each Lemon, zest and juice

Flaky sea salt and fresh cracked black pepper

Small handful of fresh herbs (mint, tarragon, or chervil)

Shaved Parmesan or pecorino, optional

Method:

1. Blanch peas in salted boiling water for 60 seconds. Shock in ice water and drain.
2. Heat 2 tbsp olive oil in a large cast iron over medium-high. Char asparagus in a single layer, 2–3 minutes per side. Season with salt and pepper. Set aside.
3. In the same pan, add butter and morels. Sear undisturbed 1 minute, toss, cook 2 minutes more. Add sliced ramp bulbs, cook 30 seconds. Tear in ramp greens off heat to wilt. Season.
4. Soft poach eggs: bring a wide saucepan of water to a bare simmer with a splash of vinegar. Gently slide each egg in and poach 3 minutes for a runny yolk. Lift out with a slotted spoon and rest on a clean towel.
5. Plate asparagus, top with morels and ramps, then peas. Nestle a poached egg on each plate, or one in the center for family-style.
6. Finish with lemon zest, a squeeze of juice, olive oil, flaky salt, cracked pepper, and torn herbs. Shave cheese if using. Serve immediately.

Recipe by Chef Kevin Hermann