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Strip kale leaves from stems and cut into thin strips. Place in a medium bowl and sprinkle with sea salt. Massage salt into the kale; then let sit so kale can soften.
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Add to the bowl with kale along with the tips that will snap off as spears get thinner.
Trim ends off ramps; clean and chop into ½-inch pieces (green and white parts).
Place ramps, vinegar and mustard in a food processor or blender and process until puréed.
With the motor running, slowly pour in olive oil and blend until emulsified.
Season to taste with sea salt and pepper; and set aside. Toss asparagus and kale with dressing; and serve.