Ramps are like Spring onions with roots but broad green leaves. They only appear between April and mid June. When I see them, I immediately grab to buy them and cook them at home. They have a garlicky-onion taste; so they don't need much seasoning.
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| After you bring them home, wash it only before you cook them. But first trim the roots out!  Put the cleaned ramps in a pan. (I'm using a wok here) with about 3TB of olive oil. |
Just wait for the leaves to wilt in the pan keeping its beautiful bright green color. Season the ramps with sea salt (fleur de sel) and serve.
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