Quickly grill ramps to make the most of their wild, earthy flavor.
Recipe information
Yield
serves 4 to 6 as a side dish
Ingredients
1 bunch (about 20) ramps
1 bunch thin asparagus
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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