12 servings (serving size: about 5 ramp pieces and 5 asparagus pieces)
Photo: John Autry; Styling: Mindi Shapiro Levine
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
How to Make It
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.
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