Ramp-ed up Harissa Chicken Pasta

Harissa marinaded chicken breasts from All Grass Farms are grilled and tossed in a garlic, Pecorino cream sauce with ramps, asparagus and lemon.

Spring Veg.

Asparagus.

When asparagus emerges from the soil it truly feels like spring. Asparagus is one of those veggies I eat as much as I can when in season and rarely out of season. Nothing compares to fresh asparagus. Barbara Kingsolver says it well in her book, “Animal, Vegetable, Miracle,” “Respecting the dignity of a spectacular food means enjoying it at it’s best.” I suppose if you’re really desperate for asparagus in the barren months of winter, freezing is an option. In fact, Roman’s would freeze asparagus in the alps to have it grace the table at the feast of Epicurious in late winter.

how to preparE.

Asparagus should keep a slight crunch, not be limp but have a softness to them. Breaking the woody ends off prior to cooking ensures a pleasant, uniform texture.

A quick blanch in pasta water is a simple, time saving way to cook asparagus just right. 3 minutes is all they need. They will intensify in color. They are immediately tossed with the pasta sauce, soaking up flavor while they are still hot.

Ramps.

Chicago means, “onion” or “striped skunk.”

I lived in Chicagoland for all my life and didn’t know, until recently, my homeland is named after the wild onion known as, ramps.

Ramps grew so rampant (see what I did there) that the Miami-Algonquin Indians referred to the area as “shikaawkwa.” Say that just the way phonics would want you to. Sounds like Chicago, right?

Anyway, ramps have a short season, 2 weeks typically. Farmers in the area cultivate them due to their high demand. I picked up some from organic certified farm, Harrison market out of Winnebago, Illinois.

When foraging for ramps, harvesting sustainably is encouraged. Ramps take 7 years to grow to maturity. When harvesting in the wild, pick only a few of the leaves, leaving the roots to ensure they will come back the next year.

PREPARING RAMPS.

The roots can be used just like an onion or shallot. Their smell is crisper and slightly more pungent than a shallot. They don’t make my eyes water when chopping. The ramp leaves are something special. They have a mild onion taste that works very well in this pasta dish mixed in and wilted at the end of cooking. I also have enjoyed them cooked with eggs and turned into an herb butter.

Chicken Details

Quality pasture-raised chicken makes a big difference in overall taste. All Grass Farms in Dundee, Illinois raise quality, pasture-raised chicken only when pasture is available, April through October. Frozen chicken is available throughout the rest of the year.

PREPARING CHICKEN

I will repeat this probably a million more times in my life but SALT YOUR CHICKEN THE NIGHT BEFORE. It locks in the juices, making for a juicy, well seasoned bird.

To ensure chicken breasts cook evenly, I suggest cutting slits into the thickest parts. Also, whack the breasts with a meat tenderizer or the side of a cast iron skillet for uniform thickness. Click HERE for a visual.