(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)
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.
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.