Pickled Asparagus and Ramps
Ramps and asparagus are some of the earliest items to appear in spring. Both are perennial flowering plants and can often be found paired together because of their similar spring arrival and complementary flavors. When pickled, they can be used to garnish this Beet Bloody Mary creating a brunch beverage that embraces a touch of winter along with the first hints of warmer times to come.
Ingredients
3-4 garlic cloves, smashed
1 tablespoon yellow mustard seeds
1 teaspoon fennel seeds
1 teaspoon red pepper flakes, optional
1 bunch asparagus, ends trimmed
1 bunch ramps, ends trimmed
2 cups apple cider vinegar
2 cups water
⅓ cup sugar
2 tablespoons kosher salt
Directions
Combine the garlic, mustard seeds, fennel seeds and red pepper flakes in a quart-size mason jar. Add the asparagus spears and ramps.
In a small saucepan, combine the vinegar, water, sugar and salt. Heat over medium-high heat until the sugar is dissolved. Pour the liquid over the asparagus and ramp mixture and allow to sit for at least an hour.
Once the mixture has cooled, store in a sealed jar in the fridge, and use within 2 weeks.
More Recipes by This Author
Edible in your mailbox
