Name: Pickled Ramps and Asparagus
Total time: 2 d
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 ½ tablespoons sugar; 1 ½ 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

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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Pickled Ramps and Asparagus

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