Recipe from chef Justin Gottselig of no. 246, Decatur, Georgia
Oil, as needed
2 cups ramps, trimmed and cleaned*
2 cups asparagus tips, blanched
1 cup white wine
2 cups chicken stock
4 tablespoons butter
Juice of 1 lemon
1 pound pasta
2 quarts sorrel (or other green such as spinach, collards, or mustard greens), cleaned
1 cup shredded Pecorino Romano
1 tablespoon freshly ground black pepper
*Ramps enjoy a short season in April. If they're unavailable, substitute scallion or spring onion. However, given ramps' garlicky nature, you may want to add 1 clove minced garlic to the recipe at the same time as the spring onion.
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.