- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 4
- 2 tsp kosher salt
- 24 wild, but clean, ramps
- 1 1/2 tbsp evoo
- 1/4 lb Pecorino-Romano, shaved with a peeler to thin strips
- juice from 1/2 lemon
DirectionsBlanch ramp bulbs in boiling salted water for 3 minutes, until bulbs are tender. Then cool in an ice bath.
Heat a grill pan over moderately high heat.
Remove ramps from ice bath, dry well and drizzle with 1 tbsp evoo. Toss to coat. Season with kosher salt. Grill ramps on hot grill pan until charred in places, about 2-3 minutes. Remove ramps, top with cheese and drizzle with remaining evoo (if desired) and lemon juice.