Last weekend at the farmers’ market I bit the bullet and bought some oh-so-tasty but oh-so-expensive morels, along with asparagus and a bunch of ramps. I had thought about making Barbara Kingsolver’s asparagus and morel bread pudding, but the boyfriend preferred pasta, which is really a better mid-week option anyway. Oddly enough, we came up with the pasta idea just before The Kitchn came out with this similar recipe that uses dried morels (and lacks asparagus). Once we started cooking, however, it was clear that I had not brought quite enough vegetable matter, so I added in some cremini mushrooms and a bunch of arugula that my boyfriend had on hand.
Another simple recipe, really. Sautee chopped ramp stems in butter and olive oil, add sliced morels and/or other mushrooms, add chopped asparagus, salt, pepper, and then at the last minute add the ramp leaves and arugula for a quick wilt. Then toss with pasta fresh out of the pot. Heavenly.