In a medium skillet over medium heat, warm the olive oil. Add the green garlic whites and ramp whites, and season with salt. Cook, stirring occasionally, until tender, 8 to 10 minutes. If the pan looks dry, add a tablespoon of water. Remove from the heat and let cool.

Build an ice bath. Bring a medium pot of salted water to a boil. Blanch the spinach for 20 seconds, then remove using a slotted spoon and transfer to the ice bath. Repeat the process with the green garlic and ramp greens, cooking each for 30 seconds before transferring to the ice bath. Drain the greens and squeeze dry.

In a blender, combine the cooked whites and greens with ¼ cup verjus, pistachios and paste. Blend on high speed until smooth. Continue to thin out with water, if necessary. Season the mixture with salt.

Serve the purée on the side of the lamb-spread with a spoon.  Garnish with seasonal vegetables.