It can be easy to look at the ingredients listed in this post and think that they have become somewhat of a cliche. You can't go to a decent restaurant right now and not see ramps, morels and asparagus on the menu, and most likely on the same plate. But some things just work perfectly together. This will be the first of many posts containing these ingredients. And this is the one dish where I kind of just let them be, I didn't mess with them too much.
The ramps, morels and asparagus were just simply sauteed in butter with salt and pepper. The egg was cooked in it's shell for 45 minutes in a water bath held at 145 degrees. And the chive oil was made by blending blanched chives with grape seed oil and straining through cheesecloth. Simple and delicious.