The season for wild ramps is a very short one. While they’re available, make these tasty toppings to use with salmon or grilled aspagagus.

Salmon with Green Olive and Ramp Beurre Blanc

Ingredients:

  • 1 cup dry white wine
  • 1⁄3 cup white wine vinegar
  • 1 shallot, minced
  • 16 tbsp. cold unsalted butter
  • 1 cup pitted green olives, roughly chopped
  • 5 ramps, minced
  • Salt and freshly ground black pepper, to taste
  • 6 (4-oz.) skinless salmon fillets, pin bones removed

Directions:

  1. Boil wine, vinegar, and shallot in a 1-qt. saucepan; simmer until liquid is reduced by half, 15–20 minutes. Reduce heat to low; slowly whisk in butter until sauce is smooth. Stir in olives, ramps, salt, and pepper.
  2. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Season salmon with salt and pepper; grill, flipping once, until cooked through, 5–7 minutes.
  3. Transfer salmon to serving plates; spoon reserved beurre blanc over top. Serves 6.

Grilled Asparagus with Ramp Aioli

Ingredients:

  • 2 tsp. fresh lemon juice
  • 1⁄4 tsp. cayenne
  • 1 egg yolk
  • 1⁄2 cup extra-virgin olive oil
  • 6 ramps, whites only (reserve greens for use in other recipes), minced
  • Salt and freshly ground black pepper, to taste
  • 1 bunch of asparagus, ends trimmed*

Directions:

  1. Whisk together juice, cayenne and yolk in a mixing bowl. While whisking, slowly drizzle in ½ cup oil until sauce is emulsified; stir in ramps. Season with salt and pepper, and set aside.
  2. Heat a cast iron grill pan over medium-high heat. Brush asparagus with remaining oil and season with salt and pepper. Working in batches, grill, turning once, until tender and slightly charred, about 4 minutes.
  3. Transfer to a serving platter and drizzle with aioli before serving.

*Cook’s Note: You can use aioli on any grill-able vegetable.  Asparagus is perfect this time of the year, but also consider romaine lettuce, portabella mushrooms, or even fish or meat. And when ramp season is over, use spring onions/scallions as a substitute.

With these two simple sauces in your repertoire, you’ll be ready to dine like royalty all summer long.