Supper: you can frizzle them: my term for over-cooking. I put half my precious ramps under a chicken when I roasted it. The stem-ends burned, but then again, to a South African weaned on braaivleis [this wikepedia/readers' digest-type definition is very funny to Us, albeit useful to You], what is a little carbon now and then? I ate them with endive in a sherry-vinaigretted salad. Ramps = soft, crackly, sweet-garlicky-carbon-y, endive = bitter, crunchy. Pretty good.
Then for lunch: cook some thin slices of pancetta. Cook the ramps in their fat. Pile the results on a toasted piece of chewy bread. Pretty good.
I'll be needing more ramps.
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