Grilled Ramps Food
GRILLED RAMPS
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
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 :
GRILLED RAMPS WITH ASPARAGUS
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
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 4
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.
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