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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

1 lemon, juiced

1¼ pounds fresh 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, so if they are unavailable, scallion or spring onion would do well in their place. However, given the garlicky factor of ramps' flavor, also add 1 clove of minced garlic to the recipe, to be added with the spring onion.


  1. Bring large pot of salted water to simmer.
  2. Add oil to sauté pan set over medium-high heat. Add ramps and asparagus tips and sauté for 2 minutes.
  3. Deglaze pan with white wine and reduce by half. Add chicken stock, butter, and lemon juice. Allow to simmer.
  4. While pan sauce is simmering, bring pot of salted water to full boil and add bucatini. Cook pasta about 4 minutes, occasionally stirring to help pasta cook evenly. Test for desired texture before straining.
  5. Strain pasta and add to sauté pan, along with sorrel. Cook all together for about 1 minute, adding salt and additional lemon if needed. Place in serving bowl and garnish with pecorino and black pepper.
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