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.
Cheesy Ramp “Garlic” Bread
- 1/4 cup butter (room temperature)
- 2 ramps/wild leeks (chopped and mashed in mortar and pestle)
- 1 baguette (sliced)
- 1/2 cup parmigiano reggiano (grated)
- Mix the butter and ramps.
- Spread the ramp butter the slices baguette and sprinkle the cheese on top.
- Broil in the oven until the cheese is melted and the crust is golden brown.