Trumpets with Asparagus and Ramps

One of the first signs that spring has finally arrived is bright green asparagus start popping up in vegetable markets everywhere. We love the tender spears lightly sautéed with mild spring onions (also called Ramps) and tossed with our Trumpets, which resemble little flowers.

INGREDIENTS

MAKES FOUR-SIX SERVINGS

• 1 pound Sfoglini Trumpets
• 4 tablespoons olive oil, divided
• 4 ounces Ramps/Spring onion 
• 1/2 teaspoon chili flakes
• 1 bunch asparagus, spears cut in half and stalks cut in 1/2 inch rounds
  
• 1 tablespoon chopped parsley
• 6 tablespoons grated Parmesan cheese, plus more for serving
• Kosher salt and fresh cracked pepper, to taste

DIRECTIONS

Bring a pot of generously salted water to a boil. Cook the pasta to one minute under al dente, according to package instructions. Reserve 1 cup of pasta water before straining.

While the pasta is cooking, heat 2 tablespoons of olive oil over high heat and sauté the Ramps and chili flakes. After about 30 seconds add the asparagus, salt (to taste) and  1/2 cup of pasta water so the Ramps do not caramelize. Simmer for 1 more minute, making sure the asparagus remains firm.

Add the pasta, 2 tablespoons of olive oil, 6 tablespoons of cheese, parsley and turn off heat. Mix ingredients and serve with extra grated Parmesan cheese and salt and pepper to taste.

Chef's Note: If ramps are unavailable, scallions can be used as a substitute.

Pasta Swaps: This recipe would also work well with Sfoglini Porcini Trumpets, Radiators, or Cascatelli.