Read the body of the post for foraging, cleaning and storing ramps.
Once your ramps are trimmed cleaned. Shake off any excess water (into the sink) and spread them out onto a clean kitchen towel. Use another clean towel to pat them dry. Flip the ramps and repeat.
Preheat your grill to 500°.
While your grill is preheating; place the dried ramps on a rimmed metal baking sheet. Drizzle 2 tablespoons avocado oil (or other oil with a hight smoke point) over the ramps and season with a few pinches of kosher salt and freshly ground black pepper.
Use your hands to gently toss and evenly coat the ramps including the leaves. Brush a little oil on the cut side of the lemon halves as well.
Once your grill is hot, use tongs to transfer the ramps to the hot grill grates. And place the lemon halves cut side down on the hottest part of your grill. Cook the ramps only a minute or two before flipping and repeating. Leave the lemon until it has good grill marks.
When the ramps are tender, transfer them back to the baking sheet and bring inside along with the charred lemon.
Transfer the grilled ramps to a platter. Drizzle with a little olive oil and squeeze the juice from 1/2 a grilled lemon. Season with a little extra salt and pepper before serving.