Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 1 Rating
Joanne Weir
Recipe by Cooking Light April 2011

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Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary test

total:
2 days
Yield:
12 servings (serving size: about 5 ramp pieces and 5 asparagus pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef'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.

Nutrition Facts

44 calories; fat 0.3g; saturated fat 0.1g; poly fat 0.1g; protein 3.1g; carbohydrates 8.8g; fiber 3.6g; iron 2.8mg; sodium 102mg; calcium 73mg.
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