3 Ways To Use Ramps

Heat olive oil in a large pan over low heat. Add ramps and sweat them for 5 minutes.

Over medium-high heat, add lemon juice. Stir and scrape brown bits from the bottom of the pan.

Add white beans and cook for 2 minutes, or until heated through. Add parsley and season with salt and pepper.

Serve warmed beans on toast of your choice. Drizzle with olive oil to taste. Leftover beans can also be served over risotto or grits.

Bring a pot of water to boil. Fill a bowl halfway with ice water. Toss ramps into the boiling water and cook for 30 seconds to blanch. Using a slotted spoon, quickly remove ramps from boiling water and dunk into ice water to halt their cooking. Drain ramps and pat dry.

Pulse ramps, butter, lemon zest, and salt in food processor until well combined, about 30 seconds.

Divide butter mixture in half and wrap each half in a sheet of plastic wrap. Roll and shape each into a log. Twist ends of plastic to close.

Place logs in resealable plastic bags and freeze. Slice off rounds of butter as needed.

Puree ramps and olive oil in blender until fully combined—the oil should look green. Season with lemon juice and zest, salt, and pepper.

Trim asparagus and brush with olive oil. Roast asparagus over grill or griddle pan until tender, about 2 minutes per side.

Remove asparagus from heat and cut into bite-sized slices. Arrange asparagus on a plate. Top with burrata or mozzarella cheese, and drizzle with the ramp dressing.