Go Back

Grilled Asparagus with Ramp Dressing

Servings 4


  • 1 bunch ramps coarsely chopped
  • ½ lemon juice and zest
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • grilled asparagus
  • 1 bunch green asparagus
  • Olive oil for brushing
  • 2 burrata or mozzarella cheese balls patted dry


  • Puree ramps and olive oil in blender until fully combined—the oil should look green. Season with lemon juice and zest, salt, and pepper.
  • Trim asparagus and brush with olive oil. Roast asparagus over grill or griddle pan until tender, about 2 minutes per side.
  • Remove asparagus from heat and cut into bite-sized slices. Arrange asparagus on a plate. Top with burrata or mozzarella cheese, and drizzle with the ramp dressing.