Grilled Ramps with Romesco

The intense wild flavor of ramps makes them excellent candidates for grilling. Plus, the bulbs hold their shape beautifully, while the greens wilt just enough to be tender. We especially love grilled ramps served with a smear of Spanish romesco sauce, rich with the smoky flavor of roasted piquillo peppers.


¼ cup blanched almonds, toasted

1 garlic clove

1 jar (10 ounces) of roasted piquillo chiles, drained

¼ cup plus 3 tablespoons extra-virgin olive oil, plus more for the grill

2 teaspoons sherry vinegar

2 bunches ramps

Coarse salt and freshly ground pepper

1. Pulse almonds and garlic in a food processor until coarsely ground. Add chiles, ¼ cup oil, and the vinegar; purée until smooth. Store romesco sauce in the refrigerator, covered, for up to 1 day; bring to room temperature before serving.

2. Heat grill to medium-high. Trim and discard the tiny roots from the ramps.

3. Place ramps on a rimmed baking sheet. Drizzle with the remaining 3 tablespoons of oil, and toss to coat. Season with salt and pepper, and toss to combine. Brush hot grates with oil. Arrange ramps on the grill in a single layer. Grill until hot and charred in spots, about 1 minute per side. Transfer to a platter. Serve warm or at room temperature, with romesco.

Leave a Reply

Your email address will not be published. Required fields are marked *