Pickled Ramps and Asparagus

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Pickled Ramps and AsparagusRecipe
Photo: John Autry; Styling: Mindi Shapiro Levine
12 servings (serving size: about 5 ramp pieces and 5 asparagus pieces)


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2 cups white wine vinegar
2 cups dry white wine
1 1/2 tablespoons sugar
1 1/2 tablespoons salt
1 tablespoon mustard seeds
1 tablespoon crushed red pepper
5 thyme sprigs
5 bay leaves
2 pounds ramps
2 pounds asparagus, trimmed and cut into 3-inch pieces


Total: 48 Hours

1. Combine first 8 ingredients in a large saucepan over medium-high heat; bring to a boil. Remove and discard roots and outer leaves from ramps; rinse and drain ramps. Pat ramps dry; cut white bulb ends into 3-inch pieces. Reserve greens for another use. Add ramps to vinegar mixture; cook 2 minutes. Place asparagus in a large bowl. Pour hot vinegar mixture over asparagus; cool completely. Cover and chill 2 days.

Created date

March 2011

Nutritional Information

Calories 44
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 3.1 g
Carbohydrate 8.8 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 102 mg
Calcium 73 mg