RAMPS AND ASPARAGUS PASTA WITH BURATTA

Serves 2
 
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
 

1. Set a pasta pot of salted water to boil.
2. Place 5 or 6 good sized ramp leaves in a mini-processor or cut finely into shreds.  Wrap remaining leaves in a paper towel and store in the refrigerator for another use.
3. Slice ramp bulb and stems diagonally.
4. Melt the butter in a wide saucepan over low heat.  Add the white wine.  Add the sliced ramps and the lemon zest and sauté until tender.  Set aside.
5. Take two or three stalks of asparagus, remove the tips, and using a mandolin or just an apple peeler, shave those asparagus and set the shavings aside.
6. Slice the remaining asparagus horizontally into ½ inch pieces.
7. Add the asparagus pieces and the tips removed from the shaved stalks to the boiling water for about 2 minutes, not more.  Remove the pieces from the water with a slotted spoon and place in a small bowl.  Set aside.
8. Add the fettuccini to the asparagus flavored water and return to a boil.  Cook according to package directions until it is tender but still firm to the bite.
9. Before you drain the pasta, reserve a ½ cup of the water.
10. Drain pasta and return to the pot.  Add the sautéed ramp bulbs and stems.  Toss well.  Add the blanched asparagus pieces and the raw asparagus shavings.  Toss well again.  Finally add the minced or shredded ramp leaves and toss again.  If more moisture is needed, add a bit of the reserved pasta water.
11. Divide the pasta between two large serving dishes.
12. Depending on the size of the Buratta ball, cut it in half or slice two 1 to 1½ inch thick slices from it.  Scooping up the looser insides, place the Buratta on top of the pasta and serve.

 
NOTE: Additional Parmesan cheese does not serve this dish well.