WILD RAMPS AND ASPARAGUS

Wild Ramps and Asparagus image

Yield serves 6 to 8

Number Of Ingredients 6

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

Steps:

Bring a large pot of water to a boil.
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.
Trim the asparagus by breaking off the tough stems where they snap. Discard the stems.
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.
Drain the asparagus and run them briefly under cold water to cool. Chop into 2-inch pieces.
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.
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.
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.