Use ramps, either cooked or raw, as you would a green onion. Though they can be sautéed, blanched, baked or boiled, ramps really excel when grilled, pickled, used in risotto with Parmigiano Reggiano, or poached in beurre fondue. They can also be used in soups (they’re particularly good in lentil soups), sautés, egg dishes, and even guacamole.
Ramp leaves (aka ramp greens) and ramp bottoms can be separated for use in different recipes - use ramp bottoms as you would green onions or scallions. The more delicate greens can be added to dishes near the end of the cooking process or blended into ramp puree for use in soups, risottos, sauces, pasta dishes, scrambled eggs, mashed potatoes, etc.
Ramps’ mild yet complex flavor can be paired with vegetables like asparagus, carrots, potatoes (particularly sautéed in bacon or duck fat), wild mushrooms, and peas as well as with seafood, particularly salmon and whitefish like halibut, trout and dover sole.
When saucing ramp dishes, hollandaise and homemade vinaigrette are great choices. This "blender hollandaise" recipe (with or without the fresh truffles) makes an easier faux hollandaise. Alternatively, to make true hollandaise, use the method described in our bearnaise sauce recipe, omitting the tarragon, vinegar, cream and shallot, instead adding lemon juice to taste at the end along with a pinch of cayenne pepper.
How to Clean Ramps