Separate ramp leaves from stem and peel or slice into long, thin ribbons.
Using mandolin slicer on medium setting, thinly slice asparagus stalks.
Heat cast iron skillet to medium and add 2tbs olive oil. Place mushroom caps in the pan until light brown. Stir in chopped ramp bulbs, asparagus, finely chopped Shepherd's Purse (or other wild green) and kale flowers. Generously add salt. Keep moving until ramp bulbs are translucent.
Add white balsamic vinegar to the pan. Let it coat vegetables and reduce. When almost gone, turn off heat and stir in ramp leaves, until just wilted.
Move to a serving bowl. Finish with lemon zest, 2 tablespoons of walnut oil, and maldon salt to taste.