2 flat iron steaks (8 oz. each)

8 ounces fingerling potatoes

1/2 bunch asparagus

3 ramps (wild onion)

1 lemon

1 bunch chives

1/2 bunch dill

1 shallot

4 tablespoons butter

2 teaspoons of olive oil

2 tablespoons crème fraîche

Yields: 2 servings

Cooking Time: 35 – 45 minutes

Prepare the ingredients:

Wash and dry the fresh produce. Halve the potatoes lengthwise. Using a peeler, shave off a few layers of each asparagus stalk; cut the remaining stalks into 2-inch pieces. Trim off and discard the root ends of the ramps; if any dirt still remains, wash clean. Thinly slice the white bottoms of the ramps; roughly chop the greens. Cut the chives into 1/2 stem pieces. Quarter and de-seed the lemon. Pick the dill off the stems. Snap off and discard the ends of the asparagus. Peel and thinly slice the shallot to get 2 tablespoons of sliced shallot; place in a bowl with the juice from all 4 lemon wedges.

Brown the potatoes:

In a large non-stick pan, melt half the butter (2 tbs.) on medium heat. Once melted, add the potatoes to the pan, cut the sides down first, and season with salt & pepper. Cook, flipping occasionally, 7 to 8 minutes, or until golden brown. Transfer to a plate and set aside. Wipe out the pan.

Cook the steaks:

Pat the steaks dry with paper towels; season with salt & pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium heat until hot. Add the steaks; cook 2 -3 minutes on the first side. Flip and cook 1 to 2 minutes. Add the remaining butter (2 tbs.); cook, occasionally spooning the butter over the steaks, 1 to 2 minutes, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (fond) and butter in the pan. Let the steaks sit for at least 5 minutes.

Cook the vegetables:

While the steaks sit and rest, in the same pan with the reserved butter and fond, add the ramps, browned potatoes, asparagus stalks; season with salt & pepper. Cook on medium heat, stirring occasionally, 2 to 3 minutes, or until the asparagus is bright green and the ramps are slightly wilted. Remove from heat and set aside in a warm place.

Make the dill crème fraîche:

In a small bowl, combine the crème fraîche and as much of the dill as you like (I only used 1/2 bunch); season with salt & pepper to taste. Drain the lemon juice from the sliced shallot, and add to the crème fraîche mix. Set aside.

Plate your dish:

Find the lines of grain or muscle of the rested steaks. Slice the steaks against the grain. Add any steak juices from the cutting board to the vegetables and stir to combine. Divide the cooked vegetables between 2 plates. Top with the sliced steaks and remaining asparagus. Garnish with chives, and drizzle the dill crème fraîche lightly on top of the steak and vegetables.

Bon Appetite!