By Seth Fera-Schanes
Serving size: 2
Prep time: 10 minutes
Cook time: 5 minutes
1 bunch ramps – these are seasonal and available in the Spring
Salt and pepper
Thoroughly wash ramps and cut off roots at the bottom off the plant.
In a pan of boiling water, add washing ramps and cook for 1-2 minutes. This will tone down some of the potent onion and garlic flavor in the ramps. You can skip this step and go right to grilling for a stronger flavor.
Heat a grill pan. Take blanched or un-blanched ramps, place in a bowl and drizzle with a little olive oil, salt and pepper. Toss to evenly coat. Add to heated grill pan and cook for 2-3 minutes flipping after about 1 minute.
Remove from heat and serve with lemon wedges.
Concept behind the dish
Why mess with success? We all agree grilled vegetables are delicious. Ramps, with their pungent taste are perfect for grilling because it mellows the flavors a bit. Also the charring from the grill and a little acid from the lemon creates on stellar side dish.
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