An easy way to have asparagus at the ready for soups, salads, and stir fries is to blanch the stalks for 3 to 4 minutes in heavily salted boiling water (1 tablespoon per quart) and then immediately plunge them into ice water. Once drained and dried, blanched asparagus will store for up to a week in the refrigerator, wrapped in a clean towel in an airtight container.<\/p>\n\n\n
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<\/div>\n<\/div>\nQuick Asparagus, Pea, and Ramp Soup<\/h2>\n
<\/div>\n<\/div>\nQuick Asparagus, Pea, and Ramp Soup<\/h2>\n<\/div>\n\n<\/div>\nThis soup comes together in literally minutes and its bright green color is reminiscent of all things spring. If you don\u2019t have access to ramps, you can easily substitute with the white parts of fresh leeks. To add some protein and make this soup a heartier meal, top each serving with a poached egg. Serve any version with crusty bread to mop every drop from the bowl.<\/em><\/span><\/div>\n<\/div>\n\n<\/div>\n
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This soup comes together in literally minutes and its bright green color is reminiscent of all things spring. If you don\u2019t have access to ramps, you can easily substitute with the white parts of fresh leeks. To add some protein and make this soup a heartier meal, top each serving with a poached egg. Serve any version with crusty bread to mop every drop from the bowl.<\/em><\/span><\/div>\n
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