Spring is one of those seasons in which growth naturally happens. Once you get past the never ending rain, the world seems to become alive again after laying dormant throughout the winter. One of the best parts of spring is foraging for new edibles like ramps aka wild leeks and fiddleheads.

Ramps are one of those delightful finds that add a spicy zing to your dish, they are often pickled but can be used just as you would leeks, onion, or garlic as they are in the same family. Excitingly enough, the entire plant is edible! Those stems can be used to make a spicy pesto that is absolutely delightful on any and everything. The flavor is rich, spicy, and fresh due to the lemon juice and a little creamy with the addition of the avocado. Seriously, I could eat this on a spoon although I am not sure that anyone would want to kiss me afterwards do to its pungency.

In addition, spring also sends us asparagus, an all time favorite whether raw, grilled, sauteed, paired with eggs or tossed with 'pasta' as in this instance, the addition is always welcome. Asparagus is extremely alkaline, a great source for Vitamin K and contains inulin which is highly beneficial to your digestive tract.

Pairing spaghetti squash with our pesto and asparagus provides a wonderful way to enjoy 'pasta' without the heaviness often associated with traditional flour pastas. This is a flavorful dish that evokes the sensation of spring right on the palate. Enjoy!

Spaghetti Squash with Ramp Avocado Pesto, Asparagus and Tomato

Serves 2

1 Spaghetti Squash, roasted or microwaved

1 handful of fresh Ramps (5-6), leaves and bulbs divided

4 cloves of Garlic

1/2 Lemon, juiced

1/2 Avocado

3 tbs Olive Oil

Pink Himalayan Sea Salt to taste

1 handful of Asparagus (5-6 spears)

1 Tomato, Chopped

Cook the spaghetti squash by roasting in a 400 degree oven for 30 to 40 minutes or microwaving for 10 minutes. The great thing about this squash is that you can prepare it quickly if you are in a time crunch.

Heat 1 tbs of olive oil in a skillet over medium high heat. Chop the ramp bulbs and asparagus spears. Add to the pan, tossing to coat and cooking until the asparagus is bright green .

IN a food processor or blender, add the ramp leaves, garlic, avocado, lemon juice and salt. Blend until creamy, adding the 2 tbs of olive oil while the machine is running. Add more if the pesto is still to thick.

Divide the pesto between the two halves of the squash, stirring to combine. Top with the asparagus and ramp mixture and fresh chopped tomatoes. Enjoy and Healthy Eating!