Orzo with Ramps and Lemon

This side dish is simple but satisfying and flavorful.  It showcases the ramps beautifully, and it was a hit with the whole family.

Ramps are a wild allium (related to leeks and garlic) with a mild flavor.  You can eat the whole thing, from bulb to leaves.

8 oz. orzo
Olive oil
1/4 lb ramps
1 tsp lemon juice (or to taste)
Salt and pepper

Wash the ramps and slice off the root end.  Thinly slice the bulbs and stems and set aside.  Thinly slice the leaves as well and set aside separate from the bulbs and stems.

Cook the orzo in a pot of salted boiling water until al dente, then drain and toss with some olive oil.

While the orzo cooks, heat a little olive oil in a skillet.  Saute the ramp bulbs and stems over medium high heat for 3-4 minutes, then add the leaves and saute until nicely wilted.  Remove from heat.

When the orzo is cooked and drained, combine it with the ramps.  Drizzle in the lemon juice and add salt and pepper to taste.  Mix well and adjust seasonings if needed.

Serves 5-6 as a side dish.