Grilled Ramps with Asparagus

Name: Grilled Ramps with Asparagus
Ingredients: 1 bunch (about 20) ramps; 1 bunch thin asparagus; 3 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper

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By

Martha Stewart Test Kitchen

Updated on October 9, 2019

Servings:

6

Think of rampsas wild onions or wild leeks, a perfect option for a vegetable side dish. Grill them quickly to make the most of their earthy flavor.

Ingredients

1 bunch (about 20) ramps
1 bunch thin asparagus
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Directions

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.

Originally appeared: Martha Stewart Living, April 2001