White Asparagus Soup with Pickled Ramps and Hazelnuts
André Mack's silky white asparagus soup is buttery and creamy with a mild sweetness from the asparagus and a touch of acidity from the pickled ramps that brightens the entire dish. Roasted hazelnuts and hazelnut oil lend a deliciously nutty body to the soup and make a beautiful garnish. If ramps are out of season, spring onions make a good substitute here. Straining the soup thoroughly is key to its final, silken texture. Winemaker and restaurateur André Mack serves this dish at & Sons, his ham and wine bar in Brooklyn.