Grilled Ramps and Asparagus
As Martha Stewart says: “grill ramps quickly to make the most of their wild, earthy flavor”. These wild onions are found between March and June and have the flavor combination of spring onions and garlic.
• 1 bunch (about 10-15) ramps
• 1 bunch asparagus
• 3 tbsp extra virgin olive oil
• Coarse salt
• Freshly ground black pepper
Preheat a grill or grill pan to medium-high heat. Trim and discard the root hairs from ramps. Trim tough ends from asparagus.
Place ramps and asparagus on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.
Arrange 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 platter, and serve hot or at room temperature.