The raw ingredients of a simple, overwhelmingly delicious and seasonal spring dinner last week: asparagus, morel mushrooms, and ramps (or wild leeks, which have a delicate, indescribably oniony taste), with perhaps a few cherry tomatoes in for color.  Chop and sautee them in butter, lemon juice, and white wine (or verjus blanc), then spoon over fresh, hot pasta.  Eat, enjoy, and feel yourself awakening to spring — from the taste buds on out.