Here in the Midwest we are lucky enough to get ramps -- called "spring onions" -- at the farmers' markets this time of year. So good!
2 T. olive oil
6-8 ramps, cleaned and sliced thinly
3 anchovies, chopped
zest of 1 small lemon
juice from 1 small lemon
salt, pepper, a few grains of hot pepper
Heat 1 T. olive oil over medium-high heat. Saute ramps in hot olive oil until they brown. Turn heat down, add another 1 T. olive oil and the rest of the ingredients, and let cook for another 5 minutes or so.