Grilled Ramp and Asparagus Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ⅓ pound/150g fresh ramps or green onions, washed and dried
  • 1 pound/455g asparagus, washed and dried
  • 1½ cups fava beans, shelled
  • 5 oz container of pea shoots or spring greens
  • 2 Blood oranges
  • 6 eggs, poached
  • Olive oil
  • Salt and pepper
  • Citrus Vinaigrette
  • 1 blood orange, juiced
  • 1 navel orange, juiced
  • ½ lemon, juiced
  • 1 teaspoon whole grain mustard
  • 2 teaspoons honey
  • ½ cup olive oil
  • Salt and pepper
  1. Dressing:
  2. In a small bowl, add the honey and mustard, mix a little to break up the honey.
  3. Add the juices and mix to dissolve the honey and mix the mustard through.
  4. While whisking, add the olive oil in a stream, allowing the dressing to emulsify.
  5. Check for salt, pepper and sweetness.
  6. Add as desired.
  7. Bring up a small out of water to boil.
  8. Have a bowl of ice water ready.
  9. Once boiling, add the shelled favas and simmer for 5 minutes.
  10. Drop the fava beans into the ice water.
  11. Allow the beans to cool down and then remove the skins off the fava beans.
  12. They should peel off easily between the fingers.
  13. Run a knife around the blood oranges and cut off the peel removing the white pith as well.
  14. Slice the orange into segments.
  15. Start up a grill outside, or stove top grill inside.
  16. Need the grill medium hot to sear the ramps and asparagus quickly.
  17. Toss the asparagus and ramps in olive oil and throw on the grill.
  18. Turn the vegetables to ensure even browning without too much charring.
  19. A little char is great but we don't want them to catch on fire, especially the ramps!
  20. Once the asparagus has changed a bright green and some grill marks or charring is visible, pull them off the grill.
  21. The ramps will char a little and the soft green tops will wilt.
  22. Cut both into bite size pieces.
  23. Arrange the pea shoots or spring greens onto plates.
  24. Drizzle a little vinaigrette over the top.
  25. Divide the asparagus, ramps and blood oranges between the plates.
  26. Scatter the fava beans equally between the plates.
  27. Place a poached egg on top of each salad, and drizzle salad dressing over the top.
  28. Alternatively, you can toss the salad with the vinaigrette and plate, or leave the dressing on the side.
Recipe by Coffee and Crumpets at