2 pounds (about 5 dozen) ramps, trimmed and cleaned like green onions 4 tablespoons butter Salt Pepper 4 pounds thin asparagus, ends trimmed, cut into 2-inch pieces 4 tablespoons creme fraiche or heavy cream 4 ounces Serrano ham, roughly chopped 1 teaspoon Plantin black truffle oil or other top quality oil, divided 1 tablespoon sherry wine vinegar 3 tablespoons walnut oil 1/4 pound baby tender sweet salad greens, washed and dried 1 package sunflower sprouts, rinsed and patted dry

Step 1 Place a shallow flameproof casserole (preferably earthenware), or an enameled cast-iron pan over low heat, add the ramps with the butter, cover with a sheet of crumbled wet parchment and cook gently until the ramps soften, 5 to 10 minutes.

Step 2 Lift off the parchment, add three-fourths teaspoon salt and one-fourth teaspoon pepper, the asparagus, cream and ham; gently toss, cover with the same parchment paper and a lid and cook for 5 to 10 more minutes, or until the asparagus and ramps are tender. Add one-half teaspoon of the black truffle oil; stir to combine.

Step 3Remove the asparagus, ramps and ham from the pan with a slotted spoon. Divide among 8 plates. Cook the cream and cooking juices to thicken and reduce to about 2 tablespoons, about 2 minutes.

Step 4Make a light vinaigrette by whisking together the vinegar, salt and pepper, walnut oil and the remaining one-half teaspoon truffle oil. Add the reduced cream-cooking juice to the vinaigrette.

Step 5In a mixing bowl, toss half the vinaigrette with the baby greens. Dribble the remaining vinaigrette over the ramps and asparagus.

Step 6Divide the salad evenly among the 8 plates. Garnish each serving with a sprig or two of sunflower sprouts and serve.

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