Take two leaves of the ramps and thinly slice.
Add white wine vinegar and blend, slowly drizzling in olive oil until the acidity is to your liking.
Season with chili flakes, salt and pepper.
Remove the stalks of the ramps, the leaves and the flowers.
Halve the asparagus and grill with the ramps stalks and 1/3 of the leaves.
Tear the raw ramps leaves and spinach and place in a mixing bowl.
Thinly slice the radish on a mandolin or carefully using a very sharp knife.