Quickly grill ramps to make the most of their wild, earthy flavor.

　　

Ingredients

serves 4 to 6 as a side dish

　　1 bunch (about 20) ramps

　　1 bunch thin asparagus

　　3 tablespoons extra-virgin olive oil

　　Coarse salt and freshly ground pepper

　　

Step 1

Heat a grill or grill pan on medium-high heat. Trim and discard the root hairs from the ramps. Trim the tough ends from the asparagus.

　　

Step 2

Place the ramps and asparagus on a baking sheet or in a shallow baking dish. Drizzle with the olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.

　　

Step 3

Arrange the 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 a platter, and serve hot or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.