Soak the morels in cool water for about 20 minutes to remove any dirt. Remove from the water, and soak a second time. They tend to get a lot of grit inside the gills.
Preheat oven to 375
Heat a little olive oil in a saute pan over medium high heat. Saute ramps and garlic, stirring as needed. Cook until translucent. Allow to cool.
Whisk eggs until beaten smooth. Continue whisking in the cream, salt, pepper, and Thyme. Add in about a tablespoon of truffle shavings and a splash of truffle oil. Fold in the goat cheese.
Spray individual ramekins or foil cups with pan spray. Fill each evenly with the flan mixture. Place on a sheet pan and bake in the oven about 30 minutes. You want them firm, but not too puffed up. If the center is still a bit runny, cook a little longer. 10 minutes should do.
Heat a little olive oil in a pan. Saute the garlic scapes and spring onions until soft. Add in the mushrooms and cook until soft. Then add the wine and cook until it evaporates. You want it to create a glaze on the mushrooms and onions. Add in the asparagus, stir, and remove from heat. The residual heat will cook the asparagus. You want it al dente.
Grill extra ramps for garnish if desired.
Whisk the lemon juice, zest, oil, salt, pepper, and marjoram together. Toss the greens, asparagus, mushrooms etc in. Mix well.
Invert the flans onto individual plates. Garnish with the salad, tomatoes, and grilled ramps.
