Two delights of spring eating—asparagus and ramps—are brought together in this easy warm salad. They are cooked in a very hot pan quickly, then dressed with lemon juice, fresh mint, and a crumble of feta cheese or goat cheese, if you like. Part side dish, part salad, all delicious.

Ramps are wild onions sometimes available at farmers markets and specialty stores. Young leeks, spring onions, or even green onions make a very find substitute.

The recipe calls for olive oil for drizzling at the end, but if you happen to be in the happy possession of pistachio oil, pine nut oil, or another mild nut oil, by all means use it here.

See Also

Asparagus Cabbage Salad

Asparagus Butter Lettuce Salad With Pistachios and Mozzarella

Asparagus With Vinaigrette and Egg