It looks like spring is finally here to stay in the Northeast. The weather may have arrived, but we're still waiting for local produce to catch up. While we wait for some of the more mainstream vegetables, like broccoli and summer squash to hit it's peak, why not try something you might not be too familiar with - ramps.
Ramps are becoming more popular, but there are still many people who have never heard of them, let alone tasted them. Looking like scallions with a leafy top, and tasting like a garlic infused onion, ramps are best when simply prepared.
Ramps are often sautéed or oven roasted, and cook quickly, but this version makes it even easier, and better yet - THERE'S NO CLEANUP! All you need is some aluminum foil and a barbecue grill. Serve these alongside lemon marinated chicken for a quick, delicious and healthy meal.
Grilled Ramps // Serves 4
2 bunches ramps, washed, dried, roots cut off
1/4 cup extra virgin olive oil
Fine sea salt and freshly ground black pepper
- Light your grill and allow the heat to reach 400 degrees.
- Lay a long sheet of heavy aluminum foil on a work surface.
- Place half the ramps onto the center of the sheet of foil, with all the root ends facing the same direction.
- Place the remaining ramps onto the center of the foil, with the root ends facing the opposite direction.
- Pull the sides of the foil up and bunch the ends to make a boat with the ramps in the center.
- Drizzle the oil evenly over the ramps.
- Season generously with salt and pepper.
- Seal the foil to conceal the ramps.
- Place the ramps onto the grill and cook, lid closed for 2-3 minutes. (You should hear the oil begin to "fry" the ramps.)
- Carefully flip the packet over and cook an additional 2 minutes.
- Carefully remove the packet and transfer onto a plate.
- Serve as is or with a splash of freshly squeezed lemon juice.