Garlicky grilled ramps soak up the vinegary tang of the escabeche sauce, and because of the light pickling; can keep in a sealed jar in the fridge for up to two months.
8 oz. ramps, trimmed
1⁄2 cup plus 2 Tbsp. olive oil
3⁄4 cup rice vinegar
1⁄4 cup honey
Coarsely ground black pepper
Light a grill. In a large bowl, toss the ramps with 2 tablespoons of the olive oil and season with salt.
Arrange the ramps on the grill, and cook, turning, until lightly charred, 2 to 3 minutes. Transfer the ramps to a glass pint jar, folding them to fit inside, if necessary.
In a 2-qt. saucepan, combine the vinegar with the honey and bring to a simmer over medium heat.
Cook until reduced by one-third, about 5 minutes.
Pour the vinegar over the ramps along with the remaining 1⁄2 cup olive oil, and season with salt and pepper. Seal the jar and let stand until completely cool before serving.
Refrigerate for up to 2 months.