It being spring now in full fettle, the Greenmarket is starting to hop and it's the fleeting season of ramps. Ramps, sometimes called wild leeks, are a member of the onion family, skinny white at the bottom (like scallions) and with two or three broad green leaves above (sort of like a leek). They are potent and delicious, and are only available for a couple of weeks. The asparagus is starting to come in too, so yesterday I grabbed a bunch of each and coerced W. into making pasta with ramps and asparagus for dinner.
He blanched the asparagus in the water that the pasta was going to go in, chopped the ramps and sauteed them in olive oil, added the chopped asparagus, tossed in some fresh lemon juice, seasoned it with salt and pepper, and served it with shaved parmesan. 
Heaven in a bowl.
Oh my goodness, that looks and sounds delicious.
ReplyDeleteI'd never heard of ramps! They sound like something I'd really like, since I pretty much like everything in the onion family.
MMmmmmm. I must find some of these ramps.
ReplyDeleteI know this post was about the ramps, but I'm stuck on the asparagus. I don't think I've ever had local, fresh asparagus, but I believe people who say it's really the only way to eat it. I will not eat asparagus from a can, and my husband tries to make me feel badly about it, as if I don't love vegetables. Blech!
ReplyDeleteLooks delicious, by the way.
ahhh and just to think of lightly oiled asparagus from the grill. Then melt some butter, just until it browns, take it off the heat and add 3 tbs balsamic vinegar and 1/5 tbs soy. Miraculously good
ReplyDeleteyumm. I've never heard of ramps. thanks for the info :)
ReplyDeleteOur local greenmarket opens this Sunday. It is nowhere as big and beautiful as the Union Square version--in fact, it's only about 10 producers--but it's quite nearby, it's open on Sundays and it doesn't start at dawn, so I can go very week. I am looking forward to spring greens and root veggies followed soon by berries and later CORN and PEACHES!
ReplyDeleteI know about ramps--they're often talked about down here slightly below the Mason-Dixon but have never tried them. But if I can get some good local asparagus I intend to put them into a risotto--I saw a suggestion for simmering leeks and asparagus ends in broth beforehand to add extra flavor!
I do want to try me some ramps! Never heard of them before.
ReplyDeleteI've never heard of ramps. This recipe sounds good.
ReplyDeleteOne of many reasons I wish you lived down the street from me.
ReplyDeletestop making me hungry. please.
ReplyDeleteIs there a difference between a greenmarket and a farmer's market?
ReplyDeleteMy CSA should have asparagus this year. I think she'll have enough that each of us can have one stalk!
ramps are ridiculously gorgeous.
ReplyDeleteso THAT's what they're called in english. we get those delicious leaves--called ramsløg in danish--in our box (our season luckily lasts about a month) and i LOVE them. they actually go gather them in the forest, where they grow wild (tho' i haven't been able to find them). we made asparagus/ramp risotto the other day. it was also heaven.
ReplyDeletedon't you love spring!
Wow. I plan to make this. MadDad runs the marathon next weekend so it's all pasta all the time for us for the next little while. Thanks!
ReplyDeleteOh Furrow. Hold your ground. Canned asparagus is VILE.
ReplyDeletei have never even heard of a ramp. of ramps. never.
ReplyDeletebut now i want to eat all of them.
I've heard of ramps - they're better known in SW Virginia/West Virginia - but I've never eaten them. But, asparagus? Blech. Never liked it. Never will.
ReplyDeleteThat looks amazing. I'll have to go ramps hunting.
ReplyDeleteuummmmm, why can't I think of these things? Oh ya, finicky kids.
ReplyDeleteI've not had and not seen ramps... But I've been pigging out on green garlic with my asparagus for the last 4 weeks. It's done now, sigh.... ;-((
ReplyDeleteI have never seen ramps locally. I'm intrigued and want to try some!
ReplyDeleteThat dinner sounds fantastic!
Somehow, even though I like neither leeks nor asparagus, that STILL looks delicious to me.
ReplyDeleteI FOUND RAMPS in the farmer's market this A.M.-- fresh from West Virginia!
ReplyDelete(Love the farmer who brought them--I get corn from him in the summer. He looks a bit like Santa and has a wonderful way of drawling "Thanks a lot!" whenever you buy something--he almost sings the words)
Got some asparagus too. I had some already bought in the supermarket last night, but this looks even nicer.
Going to try them without the pasta, as a side dish for a roasting chicken tonight,