Ramps and Asparagus with Fresh Ricotta and Bacon

We liked this combo of ingredients so much that it made sense to work the dish two ways - as straight up side or as a quick puff pastry extravaganza.  No need to decide.  Try both. 

Ramps and Asparagus with Fresh Ricotta and Bacon

• 2 medium bunches asparagus, tough ends trimmed and discarded
• 1 bunch ramps, root end trimmed, bulbs and leaves separated
• 1/4 pound bacon, diced small
• Olive oil
• 1 cup fresh ricotta
• sea salt and freshly ground black pepper
• Several sprigs fresh min
• Puff pastry - if so inclined

Bring a large pot of salted water to the boil.  Slice asparagus spears as thinly as possible - creating nice ribbons.  Slice ramp greens as well.  Dunk asparagus and ramps in water and blanch until just tender, about 4 minutes.  Remove from heat and drain well - shaking off excess water and patting dry with a clean towel.  

Meanwhile heat a large skillet over a low flame.  Add bacon and cook until meat is golden and fat rendered.  Thinly slice ramp bulbs and add to pan.  Sauté until soft and translucent and maybe just starting to take on a golden edge, about 3 minutes.  Scrape bacon and ramps into a small bowl and set aside.  Quickly add blanched asparagus and ramps to skillet and cook over high heat just to give vegetables a moment to crisp.  Add a tablespoon of olive oil if pan seems too dry.  Remove from heat.  Transfer to serving dish.  Spoon in ricotta, add bacon and ramp mix, drizzle with olive oil and season well with salt and pepper.  Sprinkle with mint.  Toss well just before serving. 

If you wish to try tart version - prepare puff pastry according to manufacture’s instructions and preheat oven to correct temperature - usually quite high.  Cut pastry into 4 equal pieces.  Spread pastry with ricotta cheese and arrange seasoned asparagus/ramp and bacon mix on top.  Bake until hot and golden.