Grilled spring onions and green stalks with charred asparagus.
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Nutrition per Serving
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
- 1Preheat 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.
- 2On 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.
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.
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