WHY THIS RECIPE WORKS:
A foolproof and easy way to celebrate the distinctive fresh onion flavor and short window of availability of ramps is by simply grilling them. To ensure that the thicker white bulbous ends of the ramps cooked through without the more delicate green ends of the ramps burning, we made sure to cook the white ramp bulbs over the high heat of the grill, arranging the green ends of the ramps over the cooler side
of the grill. A simple toss of oil, salt, and pepper was all the flavor boost our ramps needed. Grilled lemon quarters made for a beautiful presentation and a welcomed tart finish of flavor for this beautiful side dish. The ramp greens will blister and char quickly, so make sure to watch them carefully. Serve with grilled steak, chicken, or fish, or chop them up and add to vegetable or grain salads.
SERVES: 4
TOTAL TIME: 35 minutes
INGREDIENTS:
- 5 ounces ramps, trimmed
- 1 tablespoon extra-virgin olive oil
- 1 lemon, quartered
- Salt and pepper
INSTRUCTIONS:
- PREHEAT THE GRILL:
- For a charcoal grill: Open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour them evenly over half of the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
- For a gas grill: Turn all burners to high, cover, and heat the grill until hot, about 15 minutes. Leave the primary burner on high and turn off the other burner(s).
- PREPARE AND GRILL THE RAMPS:
- Clean and oil the cooking grate. Toss the ramps with oil.
- Arrange the ramps on the grill, perpendicular to the grate bars, with the whites over the hotter side of the grill and the greens over the cooler side. Place the lemon quarters over the hotter side of the grill.
- Grill the ramps until the whites are softened and lightly charred and the lemons are well-charred, turning the ramps as needed, about 5 minutes.
- SEASON AND SERVE:
- Flip the ramps so that the greens are over the hotter side of the grill and cook, turning as needed, until the greens are blistered and charred, about 15 seconds.
- Transfer the ramps and lemon quarters to a serving platter and season with salt and pepper to taste. Serve
