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.

　　

Ingredients

serves 6 to 8

　　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

　　

Step 1

Bring a large pot of water to a boil.

　　

Step 2

Wash the ramps very well in several changes of cold water. Trim away the roots. Using a sharp knife, chop both the white and the green parts of the ramps into 2-inch pieces.

　　

Step 3

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

　　

Step 4

Cook the asparagus in the boiling water for 2 to 4 minutes, depending on the thickness of the stalks. They should be just tender to the bite, but still firm and green.

　　

Step 5

Drain the asparagus and run them briefly under cold water to cool. Chop into 2-inch pieces.

　　

Step 6

Bring 1 cup of lightly salted water to a simmer in a large skillet over medium heat. Add the ramps and cook, stirring, for about 2 minutes, or until soft.

　　

Step 7

Drain the ramps and run them briefly under cold water to cool. Using your hands, squeeze the ramps in a clean kitchen towel or a paper towel to remove any excess water.

　　

Step 8

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

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.