Remove the asparagus tips from the peeled stems. Chop the stems into small coins and place them in a large soup pot with the stock, lemon zest, parsley and dill stems, a generous pinch of salt, and a pinch of cayenne pepper.
Simmer for 30 minutes, drain, then set aside. This can be done in advance.
Prep the Vegetables
Prepare the fiddleheads according to instructions above.
Prepare the ramps by removing the bulbous end from the leaves. Slice the leaves into a chiffonade. Reserve both.
Assemble the Borsch
Heat the butter in a heavy-bottomed soup pot until bubbling. Add the minced shallots and sweat until they are limp. Add the ramp bulbs and sauté for 2 minutes. Add celery stalks and sauté for 2 more minutes. Then add the washed and blanched fiddleheads and sauté for 5 minutes.
Pour the stock into the pot and bring to a rolling boil. Add the sliced ham, cocktail onions, rasol’, shredded Brussels sprouts, and ramp leaves. Lower the heat, and simmer covered for 25 minutes. Add the asparagus tips and simmer for 5 minutes.
Just before you are ready to serve, add the fresh lemon juice, celery leaves, and chopped parsley and dill. Garnish with sour cream, fresh chives, and young pea shoots.
An Important Note on Fiddleheads: Fiddleheads are one of those fleeting vegetables punctuate the spring in New England. They taste like a cross between asparagus and broccoli and are delightful on their own or in a dish such as this. However, they must be cooked, or they are poisonous. To cook fiddleheads, bring a large pot of salted water to a rolling boil. While the water is boiling, rinse the fiddleheads thoroughly in cold water, removing their slippery, papery coverings. Plunge the fiddleheads into the boiling water and cook for 3 minutes. Drain and rinse again with cold water.