Ramps

Ramps

The flavor is one part wild leek and one part young spring onion with a touch of spicy raw garlic for interest.  Then, the tops add their own grassy, herby quality that hints of spinach.  There’s so much going on here in the flavor department.  It would be a crime to hide it.  To take advantage of the biting freshness of these baby ramps, we went super simple.

Omelette with Ramps
makes 2 omelettes

4 eggs
Two handfuls of ramps, well-cleaned
splash of water
a few dabs of butter
pinch of salt

Briefly saute ramps in butter.  Handle them gently to keep the stems and leaves intact.  Immediately, remove them from the heat and slide them onto a plate.  Divide them into two portions.
(One portion for each omelette)

Then, follow Julia’s instructions:

Julia’s Omelette Tutorial