Next to arrive are the ramps, the prized young wild leeks that are available only for a short time in Spring. Their taste resembles a cross between garlic and scallion, with leaves that are mild enough to be eaten raw when chopped up into a salad.
This year I incorporated both of those Spring staples in a simple pasta. I sauteed the more potent bulbs and stems of the ramps, letting the ramp leaves and pea shoots cook only with the steam heat of the pasta. Some good parmigiano reggiano and a runny poached egg formed a delicate sauce, letting the fresh taste of Spring produce shine through.