Ramps: Those tender wild onions, shot with pink and flopping over every table at the spring farmers' markets. They are a symbol of spring cooking — but what do you do
with them? I often pass them by, glad for their symbolic welcome to spring, but happier with heartier leeks and onions. Well, this spring I decided to really open my arms to ramps — and I remembered that the simplest ways are often the best. Here's perhaps the easiest, tastiest way to enjoy ramps: Spaghetti pan-fried until golden with tender ramps and fragrant mint.