The "trinity of spring" - that is what Bob at "Just Local," the organic store, calls the trio of ramps, morels and fiddlehead ferns. They are the earthy flavors of the season.
Ingredients:
1.5 oz ramps, cross cut
5 to 6 morels, cleaned and cut in quarters
3/4 pound fiddleheads
2 tablespoons olive oil
salt
Maldon salt to top
Clean the morels with water and lay down on a pepper towel. Cross cut the ramps, green included. In a sauté pan place the olive oil and the ramps and cook until they become translucent. Then add the morels and the fiddleheads. Cover and cook for about 7 minutes, stirring occasionally. Do not let them dry (if that happens, add a little bit of oil). On a platter lay slices of lightly toasted crostinis and then top with the morels, fiddleheads, ramps and a pinch of Maldon salt. A very exquisite dish!!!
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