I've walked by the basket of ramps, sometimes called wild onions or wild leeks, at our local farm stand for several springs, deterred by their price per pound and the fact I'd never had them. Finally this year I decided to buy a few to use as a garnish instead of scallions. 6 ramps turned out to cost less than a bunch of scallions. I lightly coated them in olive oil, then Ed put them on the grill for just a minute being careful not to burn them. The were very tasty - a cross between onion and garlic. They made a wonderful garnish to Mushroom Risotto as well as grilled fish and chicken.
Ed and I like pea tendrils (sometime accompanied by snap peas) sauteed in sesame seed oil as a base for Lime Ginger Mahi-mahi.
Prepare the pea tendrils per the directions above and the risotto per Mushroom Risotto with Pea Tendrils variation. Just before serving the risotto add a handful (to taste) of pea tendrils and stir just until the tendrils have wilted. Serve the risotto on a base of raw pea tendrils or pea tendrils that have been lightly sauteed in olive oil.