Ramps have a fleeting season — garlicky, grassy, and deeply savory. Paired with charred asparagus and the creamy tang of Prairie Fruits chèvre on a crispy flatbread, this is the kind of dish that makes you feel like you're eating at the right time of year.
Ingredients
For the flatbread dough:
2 cups Janie's Mill high-protein bread flour
1 tsp instant yeast
1 tsp salt
¾ cup warm water
2 tbsp olive oil
For the toppings:
1 lb asparagus, woody ends snapped
1 bunch ramps, roots trimmed, bulbs and greens separated
4 oz Prairie Fruits Farm plain chèvre
2 tbsp olive oil, divided
1 tsp lemon zest (Eureka lemon)
1 tbsp lemon juice
Flaky salt and black pepper
Red pepper flakes (optional)
Instructions
Make the dough. Combine flour, yeast, and salt in a bowl. Add warm water and olive oil and mix until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and rest 20 minutes — you want a thin, cracker-like crust, so no need to fully proof.
Char the asparagus and ramp bulbs. Heat a cast iron skillet or grill pan over high heat until smoking. Toss asparagus and ramp bulbs with 1 tbsp olive oil and a pinch of salt. Char in a single layer, turning once, until blistered and just tender — about 6–8 minutes. Set aside.
Make the ramp green oil. Roughly chop the ramp greens and blend or pound with the remaining olive oil, lemon juice, and a pinch of salt until you have a bright green sauce. This is your finishing drizzle.
Shape and cook the flatbreads. Divide dough into 4 pieces. On a lightly floured surface, roll each piece paper-thin. Cook in the dry cast iron over high heat, 2 minutes per side, until puffed and charred in spots.
Assemble. Spread a generous smear of chèvre on each flatbread while still warm. Top with charred asparagus and ramp bulbs. Drizzle with ramp green oil. Finish with lemon zest, flaky salt, and red pepper flakes if using.
Serve immediately. These don't hold — eat them hot off the pan.
Farms in this recipe: Brenneman's Country Store (asparagus), Crooked Acres Farm (ramps), Prairie Fruits Farm (chèvre), Janie's Mill (flour), San Gabriel Ranch (lemon)
