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1. Trim stalks from the fennel.
1. Trim stalks and any brown areas from fennel.
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makes 3/4 cup active time: 20 min. 2 tablespoons unsalted butter 6 oz (170 g) ramps - root ends trimmed, stalks and leaves cut in 1/4″ slices (2 1/2 cups) 1/4 teaspoon finely grated lemon zest (use a microplane grater) 1 tablespoon fresh lemon juice 2 tablespoons pine nuts 1/3 cup finely grated Reggiano Parmesan 1/2 teaspoon sea salt 1/3 cup extra virgin olive oil.
Subsequently more cross-reactive antibodies targeting HA trimmer stalk region were identified, and their mechanisms of neutralization and protection have increasingly become research focuses.
This study demonstrated that the LAH-HBc VLP vaccine based on a conserved sequence of the HA trimmer stalk region is a promising candidate vaccine for developing a universal influenza vaccine against multiple influenza viruses infections.
Trim the stalks down to about 5cm.
Trim the stalks about 1cm from the bottom.
Snap off the tough ends of the asparagus and trim the stalks with a vegetable peeler.
Trim the stalks, removing the leaves (which are poisonous in quantity), and cut into short pieces.
Trim the stalks and peel away the outer leaves so you are just left with the artichoke hearts.
Trim the stalks and remove any tough outer leaves (even the smallest artichokes tend to have some), then snip off any spiky tops.
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