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For the sauteed ramps, you’ll need ½ pound (227 g) of ramps. To prepare them for cooking, use a sharp knife to cut off the roots. Next, run the ramps under cool water at the sink to remove any dirt or debris. To ensure that the ramps are dry, it’s a good idea to place them in a colander or sieve after you rinse them. Shake them well to remove any excess moisture. Place a nonstick skillet on the stove over medium-high heat. Add 2 teaspoons (10 ml) of extra virgin olive oil, and allow it to heat until it begins to shimmer, which should take 2 to 3 minutes. If you prefer, you can substitute butter for the olive oil. When the ramp bulbs and leaves are finished cooking, stir in some salt and pepper to taste to season them. Place them in a serving bowl, and serve as a side with your favorite main course.  If you prefer, you can add other seasonings to the ramp, such as chili powder or cumin. The sauteed ramps also make a delicious topping for sandwiches and pizza.
Trim and wash the ramps. Heat the oil. Season the ramps with salt and pepper and serve.