Instructions:
Quickly grill ramps to make the most of their
wild, earthy flavor.
- 1 bunch (about 20) ramps
- 1 bunch thin asparagus
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- Heat a grill or grill pan on medium-high heat.
Trim and discard the root hairs from the ramps.
Trim the tough ends from the asparagus.
- Place the ramps and asparagus on a baking sheet
or in a shallow baking dish. Drizzle with the olive
oil, and toss to coat evenly. Season with salt and
pepper, and toss to combine.
- Arrange the ramps and asparagus on the hot grill
in a single layer. Grill until hot and grill marks appear,
about 1 minute per side. Transfer to a platter,
and serve hot or at room temperature.
SERVES 4 TO 6 AS A SIDE DISH
