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1 Toast The Walnuts In A Dry Frying Pan Over Medium Heat, Tossing From Time To Time, Until You Can Smell Them, About 5-7 Minutes. 2 Bring A Large Kettle Of Salty Water To A Rolling Boil. Fill A Large Bowl With Ice Water. Blanch The Parsley In The Boiling Water For 1 Minute, Then Submerge It In The Ice Water (Shocking The Parsley With Ice Water Will Keep It Bright Green). Cut Off The Leaves Of The Ramps, Leaving The White Parts For Another Use (See Saut
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