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Pickled Ramps and Asparagus

Photo: John Autry; Styling: Mindi Shapiro Levine
Total time 48 hrs
Yield 12 servings (serving size: about 5 ramp pieces and 5 asparagus pieces)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.