1drizzle of cooking oil such as grapeseed, roughly 2 teaspoons
¼teaspoonkosher salt to taste
Instructions
Wash and clean the ramps and remove any roots if present. Dry the ramps by wrapping in an absorbent towel and refrigerating until needed.
Prepare a wood fire and build a nice bed of coals. You can also throw them on a flat top grill or a griddle.
Toss the ramps with oil, salt and pepper.
Put the ramps on the grill perpendicular to the grill grate (if applicable) with the bulb portion over the hot coals. Mind the leaves and make sure they don't burn or carbonize and char. If the ramps are young enough they can be cooked quickly as you would a scallion.
Remove the ramps to a tray, season with a pinch of salt and pepper to taste and serve as a side dish or part of a larger meal.
If your ramps are very young they can be tied in a bundle like asparagus. Only tie 3-4 oz bundles to ensure even cooking.
Serve the grilled ramps as-is with salt, pepper, extra virgin olive oil and a drizzle of lemon juice, or serve with a spicy sauce like chili crisp, or a sweet and sour sauce like my wild fruit gastrique.
Another great variation is grilled ramps and asparagus.