About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:serves 4
- Active time: 5 minutes
- Total time:5 minutes
- 32 ramps, cleaned and trimmed
- 2 tablespoons extra virgin olive oil, plus more for serving
- Kosher salt and freshly ground black pepper
Place ramps on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until well coated.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Place ramps on hot side of grill and cook, turning occasionally, until tender and charred, about 2 minutes. Transfer to a serving platter, drizzle with more olive oil, and serve.