Grilled Ramps Recipes

GRILLED RAMPS WITH ASPARAGUS

Grilled Ramps with Asparagus image

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

Provided by Martha Stewart

Number Of Ingredients 4

Ingredients

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

Steps:

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.

GRILLED RAMPS

Grilled Ramps image

DH and I enjoyed this way to serve ramps (wild leeks) that we picked while up north in Traverse City. This recipe is from the MarxFoods.com Blog. While the grilling time was spot on for smaller ramps, we had some huge ones in our stash and felt they could have gone a little longer on the grill.

Provided by Dr. Jenny

Categories Onions

Time 6m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1 batch ramps
olive oil, to coat
salt, to taste
pepper, to taste

Steps:

Wash the ramps under running water, pull off any translucent outer skins that are clinging to the root end. Then trim the roots off.
Toss the ramps in olive oil to coat along with salt and pepper. Put them on a hot, well oiled grill with the higher heat hitting the stems, lower heat on the leaves (what configuration this ends up being depends on your grill design).
Grill ramps for about 2 minutes a side. The greens can be somewhat charred and the root end should have nice grill marks.
If you don't have access to a grill, you can also use an oiled cast-iron grill pan or skillet on a kitchen stove. Just turn your stove's heat up to high and make sure the pan is very hot before adding the ramps.

Nutrition Facts :

RAMP SEA SALT

Ramp Sea Salt image

Double or triple this recipe if you have enough ramp leaves. A wonderful seasoning that has the flavor of spring and will last long after ramps are out of season.

Provided by Shanda

Time P1DT10m

Yield 48

Number Of Ingredients 2

Ingredients

4 bunches ramps leaves, rinsed and dried
½ cup sea salt

Steps:

Line a baking sheet with parchment paper.
Chop ramp leaves roughly and place them in the bowl of a food processor. Process until finely chopped, then transfer to a bowl. Add salt and mix very well.
Spread the green, wet salt thinly on the prepared baking sheet. Allow to air dry, stirring a turning occasionally with clean hands or a spoon. Depending on the humidity it may take up to 24 hours. Once salt is completely dry, store in an airtight container.

Nutrition Facts : Calories 25.4 calories, Carbohydrate 5.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 888.3 mg, Sugar 1.6 g

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