Cheesy Ramp “Garlic” Bread

With the fresh local asparagus season just starting, the first thing on my list to make was the asparagus soup with morel mushrooms and ramps that I enjoyed so much last year. Unfortunately I was not able to find any morel mushrooms but I knew the soup would taste great even without them and besides, this time I wanted to try roasting the asparagus so there would be even more flavour from that. I was thinking that just a bowl of asparagus soup was a little light even for a light meal and I thought that some garlic bread, which is my favorite side for soup, would fill it out a bit. I had some ramps left over form the soup and I thought that the fresh ramps would make a great substitute for garlic in a “garlic” bread. One bonus was that if I included the ramps leaves then I would not need to add parsley to the “garlic” butter to add some green. The ramp garlic bread turned out so amazingly well! I really enjoyed the sense of freshness that the ramps had over the garlic and it went really well in the bread and the bread went perfectly with the asparagus soup.