Sunday, June 26, 2011

asparagus and pickled rhubarb rolls

asparagus season has come and gone in new york, but i still wanted to share this recipe. i first made these tasty snacks at the tail end of last year's asparagus season. my friend shaina was visiting the east coast and we planned on picnicking in the park. i had pickled rhubarb on hand and had seen a white asparagus and pickled rhubarb salad on food52. i loved the idea of the salad but it wasn't picnic friendly. i riffed a bit and produced this finger-friendly dish.

(photo credit: shaina g.)

asparagus and pickled rhubarb rolls
1 bunch asparagus, trimmed to 2 inch stalks - blanched for 30 seconds
pickled asparagus (see recipe below)
goat cheese
prosciutto - thinly sliced

group an individual stalk of asparagus, one or two pieces of pickled rhubarb and a dab (dime sized) of goat cheese together and roll in a slice of prosciutto.

pickled rhubarb
rhubarb - 1 lb, thinly sliced
1 cup apple cider vinegar
1 cup water
1 cup turbinado sugar
1 teaspoon salt

slice the rhubarb at an extreme diagonal (a la steamy kitchen's celery). pack sliced rhubarb in glass jars. bring remaining ingredients to a low boil. ensure that all sugar has dissolved, carefully pour hot vinegar mixture over the rhubarb (covering completely). let cool, and then put in the fridge to chill.