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.

Serves: 4
 
2 tablespoons olive oil
½ cup diced ramp bulbs and stems
2 cups sliced shitake mushrooms
1 cup dry white wine
1 can “lite” coconut milk
1 lime – zest separate from juice
24 extra-large shrimp, shelled with tails intact
½ cup shredded cilantro leaves
1 cup shredded ramp leaves

1.      Heat oil in large deep sauté pan.  Bring heat to medium high.
2.      Add diced bulbs and stems, sauté for about 3 to 5 minutes, until translucent.
3.      Add the sliced mushrooms.  Mix well and cook for about 5 minutes.
4.      Add the wine and allow to reduce by half.
5.      Add the coconut milk, stir well and allow to cook for about 5 minutes.
6.     Add the zest.  Mix well.
7.    Add the shrimp and raise heat to high.  Mix gently but well.  Cook for about 3      minutes.  The shrimp should still be pink when done.
8.      Add cilantro and ramp leaves, mix well.  Remove pan from heat.
9.      Serve over rice immediately.  Black Chinese rice is a perfect foil for this dish.

​​Serves: 4
 
Night Before:
1 cup farro,
3 cups water
 
Day of:
Soaked and drained farro
3- ¼ inch slices of pancetta (or thick bacon), diced
¼ cup minced ramp bulbs, leaves reserved, torn vertically
8- ½ inch wide stalks of asparagus, tips removed and reserved
3 tablespoons of butter
1 cup fiddlehead ferns, cleaned and trimmed
½ cup white wine
6-7 cups very hot broth, vegetable or chicken, keep hot throughout
Salt & pepper
 

1. As above, soak 1 cup of farro in 3 cups of water overnight.  Drain thoroughly.  Set aside.
2. Place the asparagus tips in a small prep bowl with a ¼ inch of water and microwave for 1 minute.  Drain the tips adding the water to the broth.  Set tips aside.
3. Using a vegetable pare-er, shave each of the asparagus stalks on both sides.  Reserve the shavings.  Dice the remaining stalks and set aside.
4. Cook the pancetta in large sauté pan, slowly, until close to crisp.  Remove the pancetta from the pan with a slotted spoon to a paper towel lined dish.  Reserve the drippings in the pan.
5. Melt the butter slowly into the pancetta drippings.  Add the minced ramp bulbs and sauté gently until soft and transparent.
6. Add the diced asparagus stalks and the fiddlehead ferns.  Sauté the vegetables over a low heat for about 2 minutes.  Using the slotted spoon, drain the vegetables and remove to a dish.
7. Add the wine to the drippings and butter and blend.
8. Add the farro to the pan and mix the grains well so that each is coated with the mixture.
9. Add just enough very hot broth to cover the farro.  Stir often until the liquid is almost absorbed.
10. Continue to add a ladle or two of broth at a time and to stir it often until the grain is tender and the mixture is creamy in consistency.  Taste and add the salt and pepper accordingly.
11. Return the vegetables and the pancetta to the pan and blend with the farro gently.
12. Place the farro into a generous serving dish.
13. Add the torn ramp leaves, the asparagus shavings and tips around the dish and serve.

 
 

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Recipe by Anna Gill

Serves: 3 to 4

1 tablespoon light vegetable oil
1 pound large shrimp, peeled and deveined
2 tablespoons minced ginger
½ teaspoon red-pepper flakes
6 to 8 ramps, greens separated and shredded, stem and bulb minced
2 tablespoons fresh lime juice
Coarse salt
Cooked rice, for serving

1. Heat a large skillet or wok over high until hot.
2. Add oil and swirl to coat skillet.
3. Add ramp stem and bulb, ginger and red-pepper flakes and stir until fragrant, 30 seconds.
4. Add ramp greens and stir until bright green, about 1 minute. Add lime juice and 2 tablespoons water.
5. Add shrimp and stir until almost entirely pink, 1 to 2 minutes, tossing continuously.
6. Scrape down any browned bits from skillet, about 1 minute.
7. Season with salt and serve over rice.

Recipe by Anna Gill

Serves: 5

5 to 6 fresh ramp bulbs
20 oz. Shitake mushroom, cleaned and sliced ¼ inch thick
5 thick slices of bacon (non-flavored), diced

1. Clean, trim and slice the ramp bulbs like a scallion or leek. Slice them on the diagonal and set aside.
2. Place bacon in a large skillet over medium high heat. Cook until the bacon is almost done but not overly crisp. Remove the bacon with a slotted spoon to a small bowl.
3. Lower the heat under the skillet. Place the mushrooms and the ramps in the same skillet with the remaining bacon fat and sauté them, stirring gently until the mushrooms begin to release their own moisture.
4. Add the bacon back to the mixture and season with salt (remember the bacon) and freshly ground pepper.
5. When the mushrooms have reclaimed their moisture, place mixture in a serving dish and serve.

NOTE: Baby Portobello or white button mushrooms will work as well, but the unique flavor of the ramp is a good match for the dense Shitake.

Recipe by Anna Gill

Serves: 4 to 5

8 large eggs
½ cup skim milk
Salt & pepper to taste 
½ cup chopped pork sausage, sautéed
2 medium tomatoes, diced
3 tablespoons melted butter
¼ cup ramp stalk & bulb, finely chopped
½ cup ramp greens, chopped
⅓ to ½ cup shredded gruyere cheese 

1 -10 inch ceramic/glass quiche dish or pie plate

1. Preheat oven to 350.
2. Spread the melted butter around the quiche dish or pie plate.
3. Add the tomatoes and the chopped ramp stalk and bulbs. Cook in the microwave on high for 3 to 3 minutes.
4. Add the sausage and set aside.
5. In a medium mixing bowl, combine eggs, milk, salt and pepper. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy.
6. Add the egg mixture to the quiche dish or pie plate.
7. Bake for 10 to 15 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.*
8. Bake for another 15 to 25 minutes or until center is puffed up and set.

* If the cheese is put on too early it sinks to the bottom and stays there.