Wild Ramps and Asparagus

1. 1

   Bring a large pot of water to a boil.

2. 2

   Wash the ramps very well in several changes of cold water.

3. 3

   Trim away the roots.

4. 4

   Using a sharp knife, chop both the white and the green parts of the ramps into 2-inch pieces.

5. 5

   Trim the asparagus by breaking off the tough stems where they snap.

6. 6

   Discard the stems.

7. 7

   Cook the asparagus in the boiling water for 2 to 4 minutes, depending on the thickness of the stalks.

8. 8

   They should be just tender to the bite, but still firm and green.

9. 9

   Drain the asparagus and run them briefly under cold water to cool.

10. 10

    Chop into 2-inch pieces.

11. 11

    Bring 1 cup of lightly salted water to a simmer in a large skillet over medium heat.

12. 12

    Add the ramps and cook, stirring, for about 2 minutes, or until soft.

13. 13

    Drain the ramps and run them briefly under cold water to cool.

14. 14

    Using your hands, squeeze the ramps in a clean kitchen towel or a paper towel to remove any excess water.

15. 15

    Gently toss the asparagus and ramps with the garlic, olive oil, lemon juice, salt, and pepper in a serving bowl until well combined.

16. 16

    Cover with plastic wrap and chill well before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.