1. Bring a pot of lightly salted water to a boil and prepare an ice bath. Cut ramp tops from bulbs, setting bulbs aside. Blanch parsley and ramp tops in boiling water for 10 seconds, then strain and shock in ice bath. Strain again and wring out excess water, then allow to air-dry on paper towels.
2. To a blender or food processor, add blanched parsley and ramps, ramp bulbs, vinegar, garlic, and red pepper flakes. Puree on medium speed while gradually streaming in oil until emulsified. Serve over grilled meats or roasted veggies.