Venison, ramps, penne, asparagus, mushrooms, with white wine and cream sauce

1. Meat:
   Venison: pat dry. salt and pepper. Slice perpendicular to grain, making strips about the size/shape of penne pasta.
   OR, in advance, broil FLANK steak or grill it outside, for a total of 5-10 minutes (10 for more well done), flipping it half-way, to cook both sides.
2. Ramps: Rinse and dry. Cut the green from the white. Cut the white once or twice at an angle. Cut the greens about 1/2-1 inch wide.
3. Asparagus: Don’t cut if you plan to broil. If you plan to boil, cut at an angle; pieces can be thick.
4. Mushrooms: slice thick
5. Cheese: grate

Cook:

1. Broil asparagus with some oil until done; then cut. Or boil asparagus for 2 minutes. If you  have a strainer spoon, use it to put the asparagus in a drainer while keeping your pot of boiling water. Don’t cool the asparagus; just drain it.
2. Start cooking the penne.
3. Pace yourself to complete the following bullet list about when your pasta is done and drained.  In a pan on the stove:
   • If you’re stir-frying meat/venison, use canola oil in pan on high heat. Stir fry meat until just done. Remove meat. (If you’ve already broiled meat, skip this step and you can use olive oil for next step.
   • Heat some oil.
   • Add whites of ramps. Cook 1 minute medium heat.
   • Add mushrooms, stir-fry another minute.
   • Add greens of ramps, stir-fry another minute.
   • Add 1/4 cup white wine (you’ll use the rest later). Cook another 1-2 minutes until greens wilt.
4. Put the drained pasta into its serving dish. Remove the ramps, mushrooms (in wine) from the cooking pan and toss these with the pasta.
5. On the pan on the stove:
   • Heat another 1/4 cup wine medium-high.
   • Add 1/2 cup heavy cream. Cook until reduced in half.
   • Add asparagus, the liquid from the meat, if any. Cook down if there’s any liquid.
   • Add meat briefly.
   • Add cheese; toss briefly.
6. Add everything from the pan on the stove to the pasta. Toss.
7. Enjoy!