Ramps: Sautéed

In the spring, ramps replace almost all other onions, and quickly cooking them in a hot pan is my most used technique. Ninety percent of the time I separate the leaves from the root, cook the roots first, and add the sliced leaves at the end. The other 10 percent of the time I will pan roast ramps whole and garnish them.

If sautéing whole, treat like a pan roast; add the ramp to the hot oil and don’t turn or fiddle with it. Let the leaves take on a fried crispness and the bulbs will soften gently.