Pickled Ramps and Asparagus

Photo: John Autry; Styling: Mindi Shapiro Levine

Yield:

12 servings (serving size: about 5 ramp pieces and 5 asparagus pieces)

Recipe from

Recipe Time

Total: 48 Hours

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

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

Preparation

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.

Note:

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.

Joanne Weir,

April 2011