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1
Set a pot up a pot of boiling salted water, clean and trim ramps, cut off the tendrils, making sure to leave the bulb intact. Plunge into boiling water, then remove after a few seconds and set in a bowl of ice water
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2
Grill or Roast Peppers, I do these in my broiler if I am not spending a lot of time on the grill, and have even stuck them on a skewer and blackened them over the stove burner. You want them to get black and blistered, on all sides. I suppose you could use jarred roasted peppers, if you had too.
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3
Once the peppers are nice and black, put them in a paper bag, and seal it roll it up so its closed tightly (You could use plastic, I've mad a habit of using paper). This helps the blackened skins steam off the flesh. Let them cool until you can handle them comfortably.
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4
Peel peppers, remove seeds and membranes and set aside.
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5
Place almonds, garlic , paprika & rosemary in food processor and pulse till almonds are broken up into bits but not a paste. (if you stick them in freezer for an hour, it will help keep them from clumping), remove from bowl (don't have to lean it though)
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6
Add peppers, vinegar, & harissa to bowl, blend until it reaches a pesto like consistency, add nut/herb/spice mix back in and while blender is running slowly pour in olive oil, so it emulsifies a bit.
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7
Taste and season with Salt & Pepper
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8
Wipe all water off blanched ramps and drizzle with olive oil, place over hot grill (or in grill pan or if you have to under the broiler) till they char. Sprinkle with flaky salt & fresh ground pepper
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9
Serve ramps in a tangle next to a bowl of Romesco and a pile of bread , grilled , rubbed with garlic and brushed with olive oil
