8 to 10 whole ramps, cleaned, roots removed, bulb and stem separated from leaf
10 medium to large stalks of asparagus
2 tablespoons sweet butter
1cup dry white wine
½ teaspoon lemon zest
Salt and fresh pepper to taste
1 whole Buratta ball (fresh ricotta can be substituted)
½ lb. fettuccini
NOTE: Additional Parmesan cheese does not serve this dish well.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.