Sarah Stegner, Co-Chef & Owner of Prairie Grass Cafe

Prairie Grass Cafe 

601 Skokie Boulevard, Northbrook, Illinois 60062 


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Crisp fresh asparagus, wild ramp & toasted salted pecan slaw”

Recipe by Chef Sarah Stegner. Prairie Grass Café
Serves 1-2 people


1 pound of thick asparagus

2 tablespoons grated Parmesan

Sea salt

Fresh ground black pepper

1 tablespoon of lemon juice freshly squeezed

2 tablespoons finely chopped, toasted salted pecans (Three Sisters Garden)

2 tablespoons olive oil

2 tablespoons rough chopped herbs

(Chives, parsley, fresh thyme, tarragon,) thinly sliced ramp leaves Pinch Chili pepper flake


Peel the asparagus.  Remove the tougher ends.  Add all the ingredients.

Serve immediately. 

Pairing suggestions:

Serve with a toasted piece of country bread.

Serve with a sautéed piece of Halibut deglaze the pan with lemon.