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Ramp and
Asparagus Pasta


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.


  1. 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.
  2. Deglaze pan with white wine and let reduce by half. Add chicken stock, butter, and lemon juice. Allow to simmer.
  3. 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.
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