Wild Rice Bowl with Ramps, Asparagus + Snap Peas

Ever since the spring vegetables started popping up, we had our eyes peeled for the illusive, wild ramps. I imagine if we weren't city mice right now it wouldn't be as much of a challenge to find them, but it does make it more exciting when they turn up. Then of course, after we got a few bundles we heard that Robert's mom had noticed them growing in her garden. Figures as much. 

For all the hype that surrounds ramps this time of year, they never fail to live up to all the foodie hype. Their strong flavor is something I look forward to when we're deciding which meal they should go in. This year, we made a ramp pesto that got thrown into as many dishes as we could manage, and this wild rice bowl that we're sharing now. The nice thing about a rice bowl is they're endlessly customizable. The greens we've used here could be swapped out for whatever looks good at the market, especially for when the short window we have for ramps disappears. It's the perfect spring meal as a main, could also work nicely as a side, and when you pair it with rosé it gets pretty dreamy. 

Wild Rice Bowl with Ramps, Asparagus + Snap Peas 
serves 2 as a main, 4 as a side 

1 cup wild rice, uncooked
1 cup snap peas
1/2 bunch asparagus
1 bunch wild ramps, cleaned
1/2 cup slivered almonds
2 tbs butter, divided
salt and pepper

In a medium pot over high heat, bring 3 cups water to a boil. Stir in wild rice, reduce to a simmer and cover. Cook 40-45 minutes or until kernels just begin to open. Fluff with fork and drain off any excess cooking liquid. Set aside. Meanwhile, remove ends of asparagus and chop into 3/4’’ segments and set aside. Divide the ramp greens from the stalks and bulbs. Chop the greens, dice the stalks and bulbs and set aside.

In a skillet over medium heat, melt 1 tbs butter. When butter is foaming, add asparagus, season generously with salt and pepper and cook until just slightly wilted, tossing frequently, about 4 minutes. Remove asparagus from skillet and set aside. Return pan to medium heat and melt additional 1/2 tbs butter. Add snap peas and cook, undisturbed until browned. Flip once and continue browning until both sides of peas are slightly charred, about 4 minutes. Remove from heat and set aside. Add ramp greens and sauté briefly until wilted, about 1 minute. Add in ramp stems and bulbs, season with salt and pepper and cook an additional minute. Remove from heat and set aside. 

Over medium heat and melt remaining 1/2 tbs butter. Continue cooking down butter until it begins to brown slightly, swirling pan to cook evenly. When lightly browned, add slivered almonds, salt and pepper, tossing to coat. Continue to cook over medium heat until almonds are toasted, about 3 minutes. 

Reduce heat to low and add rice, asparagus, snap peas, ramp greens and bulbs. Toss to combine and serve warm.