Recipe: Ramps & Asparagus

This is too good not to share.
Every spring my inner forager emerges and I am likely to be found in my woods with a trowel and a pail, digging up some of the wild onions that pop up through the dried leaves from the previous autumn.
They are there every year, but only for about a week. I never dig up all I find, as they are not likely to grow back once harvested. I always leave many behind, so that they will show themselves again next year.

You can buy them in many grocery stores and farmers' markets, but it's so much more satisfying to dig them up yourself! Just don't do it in a city park or nature preserve. That sort of thing is strictly forbidden, at least around here.

So here's how we prepared them last night. SO good. Ramps have an amazing garlicky onion flavor which is made milder and even a little sweet by the grilling process.
This was so good I may do it again tonight! After all, ramp season will be gone in just a few days.

Recipe: Grilled Ramps & Asparagus

 • One large bunch of ramps, cleaned and trimmed

 • One large bunch of young asparagus, washed and tough ends cut off

 • 1 T extra virgin olive oil

 • Kosher Salt & Fresh Ground Pepper

In a medium sized rimmed metal baking sheet, toss the ramps and asparagus in oil and season lightly with salt and pepper.

Preheat gas grill on high for 10-15 minutes, then turn down heat to medium/high.

Put baking sheet on grill rack and close grill. (You can also put them directly on the grill without the baking sheet, but take care that they don't fall through. It's tricky.)

Turn vegetables occasionally until they start to get a little brown and crispy.

Sprinkle with the juice of a fresh lemon if desired and serve immediately!
Serves 2.