Here's a quick and easy spring side dish that will go well with a perfectly grilled steak or fillet of fish. I start with a quick roux to make the thickening agent for the cream sauce, and preserve the fresh and spicy flavor of ramps by cooking them only briefly.
Melt the butter in a pot over medium heat. Add the flour and cook, stirring for 2 minutes. Incorporate the milk into the pot with a whisk. Add the cream, ramps, and baby spinach. Add the Parmesan cheese and stir.