Be Careful When Selecting
The success of your dish lives and dies by the quality of your ramps. Even though the huge demand for ramps may prevent you from getting first pick, you should always be on the lookout for ones with dark green leaves and a strong, garlic-tinged odor. Additionally, avoid any ramps that have signs of damage or wilting.
Don’t Overdo It On The Seasoning
Ramps have an infinitely rewarding flavor, so you don’t need to do much in the seasoning department. In fact, their delicate onion notes can be overshadowed if you use too much seasoning, leaving you with a ramp with a heavy garlic flavor. With that in mind, we’d recommend sticking to a simple mixture of salt, pepper, and olive oil.
Use A Charcoal Grill If You Can
Although a propane grill will get the job done, we’d recommend using a charcoal grill to imbue a bit more smokiness into your ramps. As an added benefit, you can get your ramp prep done while you’re waiting for the coals to fire up!
Grill em’ Whole
Both the bulbs and leaves of ramps are fully edible, so you can throw the whole thing on the grill! You’ll get two contrasting textures too; the grilling process makes the bulbs extra tender while simultaneously giving the leaves a delicious crunch. Even though you can (and should) cook an entire ramp, this doesn’t mean you’re off the hook when it comes to cleaning. Give your ramps a thorough wash to remove any lingering dirt and always trim the roots before grilling.
Grill em’ Quick
As soon as you pop your ramps down on the grill, it’s a race to make sure they don’t burn. Ramps cook quickly, so it’s best to cook them for a minute or two on each side. After you’re done, pair with a fatty food like pork tenderloin or serve them on their own for a classy side dish!