Charred Asparagus with Grilled Spring Onions

Ingredients

Estimated total cost: €5.97 · €1.49/serving

• 1 bunch (about 20) wild leeks, also known as ramps (clean thoroughly to remove any dirt or sand)Est. price €3.50–€6.00
• 1 bunch slender green asparagus spears (snap off tough ends before cooking)Est. price €2.00–€4.50
• 3 tablespoons premium extra-virgin olive oil (use a high-quality oil for best flavor)Est. price €0.45–€1.20
• Coarse salt and freshly ground pepper to taste (season generously for a burst of flavor)Est. price €0.02–€0.08

Steps

1. 1

   Preheat a grill or grill pan over medium-high heat. Prepare the ramps by removing and discarding the root hairs, then trim the tough ends off the asparagus.

2. 2

   On a baking sheet or in a shallow baking dish, arrange the ramps and asparagus. Drizzle with olive oil, then mix well to ensure even coating. Season with salt and pepper, tossing everything together until combined.

3. 3

   Place the ramps and asparagus in a single layer on the preheated grill. Grill them until they are heated through and have distinct grill marks, which should take around 1 minute per side. Once done, transfer the grilled vegetables to a serving platter. Enjoy them either hot or at room temperature.

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• Cultural note

  Grilled asparagus and spring onions are popular in Mediterranean cuisine, often served as a side dish or appetizer. The use of premium olive oil enhances the flavors and reflects the culinary traditions of the region.

• Seasonal note

  Asparagus and spring onions are typically in season during the spring months, making this dish best enjoyed during that time for the freshest ingredients.

• Health note

  This dish is a good source of vitamins A, C, and K, essential for immune function, skin health, and bone strength. It is also low in calories and cholesterol, high in fiber, and provides a moderate amount of healthy fats.