Wash the ramps and pat dry. Cut them into little pieces. Reserve a few for garnish.

Peel and dice the shallots.

Heat the oil in a skillet. Add the chopped ramps and shallot. Stir to coat, cook until they are soft but not brown.

Add the heavy cream and slowly bring the mixture to a boil.

Turn the heat down to low and let the mixture simmer about 10 minutes until it thickens.

Cut the goat cheese into pieces and add to the creamy mixture. Cook stirring, just until the goat cheese has melted into the mixture. Stir in the lemon juice.

Season with salt and freshly ground pepper to taste.

Remove from heat. Cover to keep warm.

Wash the asparagus and pat dry. Trim the bottom parts off and slice the stalks diagonally in half.

Bring a salted pot of water to a boil. Add the asparagus and cook for 5 minutes. Drain and arrange on a serving platter.

Pour the sauce over the asparagus, garnish with the reserved chopped ramps. Toss to completely coat the asparagus before serving.