Ramps - not just for skateboarding

The above photo is a ramp.  It is also called a wild leek.  I feel like it is a cross between green onions and garlic.  It's mellow like a green onion but with a bit of a kick that garlic has.  It's de-lish.  I use it as the only ingredient to saute vegetables or roast vegetables. 

They are only in season for a short time in the spring and early summer - so find this stuff and use it!

Roasted Asparagus with Ramps

1 bunch of Asparagus, with the tough ends nipped off
1 bunch of Ramps, roughly chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon lemon juice

Preheat the oven to 375 degrees.
In a large bowl toss the asparagus with the rest of the ingredients and set aside.  Next, line a baking sheet with foil and then evenly distribute the asparagus on the sheet and bake for about 20-25 min. until tender.

Enjoy!