Although I've heard of ramps, they aren't something I make a habit of seeking out and I just barely knew what they were. . .enlightening info from TIME http://www.time.com/time/nation/arti...wsletter-daily
Have you ever found yourself saying, "Ah, a fine spring day at last! I wish I had a ramp to gnaw on!"
No? Then you're unlike many, many chefs and green-market enthusiasts around the country, who constitute the Church of the Ramp. Of course, they don't really gnaw on raw ramps, also known as wild leeks; they pickle them, char them and do a million other artful things with the onion-like stalk, the first green vegetable of spring in much of North America. There is no shortage of enthusiasts, both at home and in restaurants; after all, the Church of the Ramp is one of the fastest-growing denominations in the religion of seasonality.
(I'd be afraid I'd pick something like lillly of the valley (which has similar looking leaves) and is lovely, but poisonous! We have lovely short-stalked white-flowering bulbs that pop up and cover our lawn every spring (they're out now). . .the S.O. tells me they're wild garlic. . .I've tasted them and found they had little flavor - either going down OR COMING UP!)
However, in case you are adventurous and/or lucky enough to be able to have them growing in your own back yard and smart enough to be able to identify them...here's a recipe for you:
Makes Two servings:
8-10 stalks of fresh asparagus
4- 6 ramps
2 tablespoons extra virgin olive oil or butter
Kosher or sea salt and freshly ground pepper
Remove the woody bases of the asparagus and cut stalks into 2 inch pieces.
Trim the roots from the ramps and cut them just above the bulbs, leaving the
bulbs whole. Slice the stems into 2 inch pieces up to the leaves. Roll the leaves
and slice across at ½ inch intervals. Set the leaves aside.
Heat a sauté pan over medium-high heat, and, when hot, add the olive oil or
butter. Sauté the asparagus and ramps until the asparagus is bright green and
slightly softened; do not overcook. Add the reserved leaves and toss to mix
over the heat for about one minute. Add salt and pepper to taste and serve
immediately, drizzling with a small volume of uncooked extra virgin olive oil.
Sautéing asparagus takes minutes to cook it to a tender but slightly firm texture, preserving flavor which leeches out into the water if asparagus is boiled. It can be a special treat to have ramps, but versatile asparagus prepared this ways goes very well with garlic and other members of the onion family, as well and with mushrooms and even fiddle heads (another bit of an oddity to this Oklahoman via Texas and the west coast).
A light squeeze of lemon juice at the end is optional in any preparation.