- Bring a large pot of salted water to simmer. Add oil to a sauté pan over medium-high heat. Add ramps and asparagus tips and sauté for 2 minutes.
- Deglaze pan with white wine and let reduce by half. Add chicken stock, butter, and lemon juice. Allow to simmer.
- While pan sauce is simmering, bring a pot of salted water to full boil. Cook pasta, testing for desired texture before straining. Strain pasta and add to sauté pan along with sorrel. Cook all together for about 1 minute, adding salt and additional lemon if needed. Garnish with Pecorino and black pepper.
From Stage Left.