Sauteed Spring Vegetables

Ingredients in this Recipe

1 bunch asparagus (about 12 ounces), trimmed and sliced on the bias into 1/2 inch pieces
2 tablespoons olive oil
4 ounces ramps, bulbs chopped into 1/4 inch pieces, leaves chopped into 1/2 inch pieces
8 baby artichokes, trimmed and slice lengthwise into 1/4 inch slices
Coarse salt and freshly ground pepper

See Full Recipe at Martha Stewart