asparagus and ramp quiche

Last week, thanks to Twitter, I saw that my favorite local butcher had ramps. Ramps! And while they’re not yet readily available at farmers markets here in NYC, they’re trickling in. People here go crazy for ramps. They have a distinct, pungent, earthy flavor, but are, after all just onions. So what’s with all the hype?

I think mostly it’s because ramps are the first new thing to hit the markets after months of the same old things. After weeks and weeks of roots and apples, here’s something that was growing in the ground recently. Young, tender, and new–it’s the first step on the path that leads to corn, blueberries, and tomatoes. Ramps are a promised fulfilled–spring is here.

And what better way to celebrate spring than with an asparagus and ramp quiche? With an impossibly flaky crust, and earthy asparagus and ramp flavors, this hits all the right notes. Get our recipe over on the Babble.com’s Family Kitchen.