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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 44
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.1g
  • Carbohydrate: 8.8g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 102mg
  • Calcium: 73mg

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. 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.

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