The local asparagus is finally here! Which means the nice weather is just around the corner. My mother in law brought some wild ramps down from her place, in Bracebridge, and I was really excited to use them. It was great pairing them with the local asparagus and shallots. Spring is in the air!
1 bunch asparagus, washed and bottoms snapped off
handful of wild ramps, sliced
2 small shallots, sliced
1 tablespoon butter
2 cloves garlic, finely chopped
1/2 lemon, juiced
coarse salt & fresh ground pepper to taste
In a large saucepan over medium heat add butter. Once melted add shallots and garlic and saute for a few minutes.
Add asparagus to the pan and saute for about 5 minutes.
Squeeze lemon juice into the pan and add ramps. Once lightly cooked, about 1 minute, remove from heat and serve.