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Preheat oven to 425 degrees.
Arrange asparagus on baking sheet in a single layer. Drizzle with olive oil, sprinkle with sea salt and toss to coat.
Bake 12 to 15 minutes, depending on thickness, until tips begin to turn crispy and stalks are tender,.
Meanwhile, heat drizzle of oil in sauté pan. Add ramps and cook until slightly wilted and browned. Combine ramps, ¼ cup olive oil, and lemon juice in blender, pulse until smooth, then season with sea salt, pepper and more lemon, to taste. Place roasted asparagus on platter and drizzle with ramp dressing. Season with more flaky sea salt, cracked pepper and a sprinkle of parmesan, if desired.