yields four servings
2 pounds ramps, trimmed and cleaned
1/4 pound apple-smoked bacon, julienned
Salt and black pepper
In a large pot bring 2 quarts of salted water to a boil and add ramps. Cook until tender, about 4 minutes. Transfer to an ice bath and remove when chilled. Drain on paper towels.
In a skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a paper towel to drain. Add ramps to bacon fat in skillet and season with salt and freshly ground black pepper. Saute until lightly caramelized and serve immediately, garnished with reserved crispy bacon.
bacon recipe courtesy of: Emeril Lagasse, "Funky Spring Vegetables," The Essence of Emeril, 2001