Ingredients
2 tablespoons olive oil
1 bunch asparagus (about 12 ounces), trimmed and sliced on the bias into 1/2-inch pieces
8 baby artichokes, trimmed and slice lengthwise into 1/4-inch slices
4 ounces ramps, bulbs chopped into 1/4-inch pieces, leaves chopped into 1/2-inch pieces
Coarse salt and freshly ground pepper
Preparation
Heat oil in a large skillet over medium heat. Add asparagus and artichokes. Cook, stirring, until lightly browned, 2 to 3 minutes. Add ramps and cook, stirring, until leaves are wilted, about 2 minutes. Season with salt and pepper; serve immediately.
