Shaved Asparagus and Rhubarb with Farro and Sherry Vinaigrette

Dusting ourselves off like the root cellar vegetables we've become, New Yorkers visit our spring farm stands and green markets with hopeful bated breath. New arrivals emerge one at a time, announcing their presence like runway models showcasing a spring collection at New York fashion week. [I’ve never once been to NY fashion week but I imagine it to be like this. And, I most certainly would attend a fashion week parading spring produce.]

The most magical moment of all in this spring awakening is the overlap of rhubarb and asparagus. As if testing the very functionality itself of the Italian adage what grows together goes together, these two spring stars beg to be combined in dishes, sometimes with greens, herbs or spring onions, sometimes not.

Below is a recipe that allows both of these to shine, with the rhubarb and asparagus prepared raw, so you can truly appreciate them. They are sliced super thin (without a mandoline, a vegetable peeler does the trick), seasoned with salt and tossed in a light sherry vinaigrette to tenderize them. Complete the salad with farro and goat cheese, and you have spring produce week's most sought after lust-have.

Shaved Rhubarb and Asparagus with Farro and lemon sherry Vinaigrette

serves: 4

What You Need:

• ½ cup farro, soaked for at least 1 hour or up to 6 hours

• 1 tablespoon honey

• 2 teaspoons dijon mustard

• ¼ cup extra virgin olive oil

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon freshly squeezed blood orange juice

• 2 tablespoons sherry vinegar

• Kosher salt

• Freshly ground black pepper

• 1 bunch asparagus, trimmed of woody ends

• 2 large stalks rhubarb, sliced very thin

• Creme fraiche or goat cheese, optional

What You Do:

1. Fill a medium saucepan with water and bring to a boil. Add a palmful of salt. Drain the farro and rinse. Add the farro and cook until tender and just starting to split open, about 30-40 minutes.

2. In a large mixing bowl, combine the honey and dijon mustard. While whisking constantly, drizzle in the olive oil and whisk until smooth. Whisk in the lemon juice, orange juice and sherry vinegar. Season with salt and pepper to taste.

3. Lay an asparagus spear down flat on your cutting board and with a vegetable peeler, peel the asparagus into long thin ribbons. Repeat with the remaining asparagus. 

4. Season the asparagus and rhubarb with salt and toss with the vinaigrette. Allow to sit for at least 30 minutes. 

5. Drain the cooked farro and arrange in a bowl or on a platter. Pour the excess vinaigrette from the vegetables over the cooked farro and then top with the ribbons of asparagus and thinly sliced rhubarb. Serve with a dollop of creme fraiche or goat cheese if desired.

Rhubarb & Oat Cream Scones

Rhubarb season in the northeast is so fleeting that I must find ways to preserve this tart treasure for year round enjoyment. Enter baked goods that can be frozen! Side note - I was shocked and a touch envious to learn that fresh rhubarb is available practically year round in Iceland, of all places. And after a little more research, I've decided to plant a rhubarb bush this fall for harvesting next spring. On to the scones, which can be enjoyed today (in just about 40 minutes if you get to work right now) or a few months from now when you take them from your freezer and bake them...

Rhubarb & Oat Cream Scones

For dairy eaters, use the butter and heavy whipping cream. For a vegan version, substitute coconut oil for the butter and a combination of coconut cream and coconut milk for the heavy whipping cream and use maple syrup in place of honey. The result is almost identical in taste and texture. The vegan version is only missing its golden brown sheen from the egg wash. You can attempt to achieve a nice golden brown crust with a brushing of coconut cream, maple syrup or combination of the two, and a slightly higher oven temperature. These are delicious served with strawberry conserve or jam or this Rhubarb Strawberry Compote you can whip up in 15 minutes.

Makes: 8 scones

What you need:

• 2 cups all purpose flour, plus more for dusting your board and shaping scones

• 1 cup whole rolled oats, plus more for sprinkling

• 2 1/2 teaspoons of baking powder

• 1/2 teaspoon salt

• 1 1/2 - 2 cups rhubarb, diced into 1/4 inch pieces

• 1 - 2 tablespoons turbinado sugar, plus more for sprinkling

• 4 tablespoons unsalted butter, cut into small cubes (4 cubes per tablespoon) OR 1/4 cup coconut oil, chilled until solid

• 1 1/4 cup heavy whipping cream OR 3/4 cup coconut milk + 1/2 cup coconut cream, plus more coconut cream for brushing

• 1 tablespoon honey or maple syrup

What you do:

1. Preheat oven to 425 degrees.

2. In a medium bowl, stir together the flour, oats, baking powder and salt.

3. In a small bowl, combine the rhubarb and sugar.

4. With your fingertips, gently work the butter into the dry ingredients until butter pieces are coated with the flour mixture and none is larger than a raisin.

5. In a large measuring cup or small bowl, whisk the whipping cream (or coconut cream and coconut milk) with the honey (or maple syrup) until smooth.

6. Slowly stir the wet ingredients into the dry ingredients just until the dough starts to come together. At this stage, about 1/3 of the dry ingredients should be left unincorporated.

7. Swiftly add the rhubarb to dough until nearly all of the dry ingredients are incorporated. Turn the dough onto a floured surface or piece of parchment and using your hands and a little more flour, pat it together until it holds together into one large disk, approximately 8 inches in diameter.

8. Using a bench scraper or spatula, cut the disk into 8 equal triangles.

9. Transfer to a baking sheet (on the parchment if you used it). Refrigerate for 10 minutes.

10. Brush each scone with a lightly beaten egg, more cream, or coconut cream, maple syrup or coconut cream mixed with maple syrup. Sprinkle oats and turbinado sugar on top.

11. Bake at 425 degrees for 18-20 minutes or until tops are lightly browned and scones are firm to touch. Allow to cool 5 minutes on baking sheet.

    To freeze: arrange the scones in a single layer on parchment-lined trays and when solid, transfer to parchment lined or flour-dusted air tight containers. If stacking, separate scones with a layer of parchment. To reheat: Remove from the freezer. Preheat oven to 425 degrees. Bake at 425 degrees for 8 minutes or toast in a toaster oven for 3 minutes.