Cut ramp bulbs off of the stems and reserve the leaves for another use. Trim off any stringy roots. Wash thoroughly.

Place cleaned ramp bulbs in a saucepan just large enough to hold them in about one layer. Pour in enough extra virgin olive oil to cover them. Place the saucepan over low heat. Cook, stirring occasionally. Oil should be just hot enough to bubble gently, but should not sizzle much. Continue to cook until the ramp bulbs become golden and a bit sticky (from all their natural sugar)! Remove ramp bulbs with a slotted spoon.

Makes a great side dish for roast beef, pork, or chicken.

You can reuse the olive oil in other dishes. It will have a great ramp-y flavor!