Ramps Piquante

Ingredients

1 c sharp cheddar cheese
2 ramp bulbs
1/2 c broth from ramp
1 tb worcestershire sauce
3 tb wine vinegar
6 slices crisp toast

Instructions

* Boiled until tender in salted water & drained (reserve broth). Over low heat, melt cheese in ramp broth. Add Worcestershire, vinegar, and butter. Stir ramps into the sauce and reheat. Add salt and pepper to taste. Serve hot over crisp toast. Yield: 6 servings. Makes a nice brunch dish or lunch, for those sensible enough to try it. Typed for you by the sensible Cathy Harned