I also got them at Iovines (though I may have bought the last of them today)
I think ramps are beautiful paired with salmon, chicken & potatoes respectively.
I've sauteed them in olive oil & tossed with steamed fingerlings as a bed for grilled salmon love the idea cinghella of adding pancetts to that equation
, Infused olive oil with them to brush on chicken,
made a spring veg pasta w. asparagus, sauteed ramps, fiddelheads & pea shoots...
also have made a ramp butter with the "heads" stuffed in under the skin of whole free range chicken and slid the leaves under the skin as well & roasted at high temp the skin gets translucent and you can see the leaves and its wonderfully buttery & rampy
may be making a trip next weekend to the Union Square market in NYC which is abound with them if anyone is interested in ordering a few lbs..send me an email
Iovine's has been selling them for $2.99 a bunch for two weeks. A bit dear, but worth it for once a year.
I blanched the cleaned ramps, then sauteed them in butter with some morels. That served as the base upon which to serve some sauteed dry scallops. A perfect spring dish!
Now I can't wait for fiddleheads!