2 bunches asparagus, trimmed and cut into 1/2 inch pieces
2 bunches ramps, trimmed and chopped
6 cups vegetable broth
Salt and pepper to taste
1 cup plain Greek yogurt
Directions
Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to jar of a blender.
