Wild Ramps and Asparagus

Name: Wild Ramps and Asparagus
Yield: serves 6 to 8
Ingredients: 1 pound wild ramps; 1 bunch asparagus; 1/2 teaspoon chopped garlic; 1/4 cup olive oil; Juice of 1/2 lemon; Kosher salt and freshly ground black pepper to taste

December 14, 2011

A springtime-only treat, wild ramps, also known as wild leeks, resemble broad-leaved scallions and have a flavor that’s both oniony and garlicky. Ramps are a great match for asparagus, and the lemon brings out the best of both vegetables. You can prepare this dish ahead of time and chill it, tightly covered, for two to three days in the refrigerator. Serve it chilled or at room temperature.

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