Ramps and Asparagus Pasta

Ramps and Asparagus Pasta

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. Ramps pair well with asparagus and pasta

From the Market:

In Your Pantry:
pasta-your preference
olive oil
fresh lemon juice
parmesano reggiano

Blanch the asparagus in the water that the pasta will be cooked in.
Chop the ramps and sauteed them in olive oil.
Add the chopped asparagus.
Cook the pasta and toss it with the ramps and asparagus.
Squeeze in some fresh lemon juice.
Season with salt and pepper and served it with shaved parmesan.

Recipe by Maggie Christ

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