Photo by Erik Meadows

2-4 servings

  • 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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