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.

Scallion Surplus Solutions

Why am I writing about scallions? It's not merely to highlight my alliteration abilities. I was recently reflecting on the fact that many of my spring recipes include a sauce that purees scallions beyond recognition. Each spring, I find myself with a surplus of scallions. Not one to gobble raw onions of any variety, these beautiful green alliums pile up in my fridge. Before they can wilt however, I whip them into a marinade or sauce. Some marinades get put to use immediately and others are stored in my freezer, with or without protein for a quick fall or winter meal.

Here are seven solutions for your scallion surplus followed by my recipe for Spring Jerk Marinade to be used in Jerk Lamb Shepherd's Pie (featured below) or to marinate some chicken wings or tofu steaks. All other recipes will be featured on the blog eventually or write and I'll send you the no-frills version pronto.

1. Korean Beef Marinade

2. Shrimp Scampi

3. Scallion Pancakes

4. Scallion Tart or Pizza

5. Salsa

6. Cheese and Scallion Biscuits

7. When all else fails, add them to a crudité platter for dipping or drizzle with olive oil and grill.

Now on to the piece de resistance. I can't get enough of this jerk marinade and once you try it, you'll be making it in big batches again and again as well. This spring jerk marinade came about because two of the earliest plants available to me in the northeast are thyme (which often survives the winter and regrows on its own) and scallions. Add some ginger, garlic, spices, and of course habañero chili peppers into the food processor and you are good to go.

My jerk marinade has countless uses -- the expected chicken wings, marinating grilled vegetables and tofu, but my most unexpected and new favorite discovery has become Jerk Shepherd’s Pie. This creation was born out of a freezer clean out where I discovered some sautéed mixed greens, about a cup of jerk marinade and a 1lb package of ground beef. The resulting creation screams British pub food meets Caribbean beach BBQ. I since replaced the beef with ground lamb and have interchanged sweet potatoes for the red potatoes & yukon golds. If you use sweet potatoes or yams, I recommend baking those whole to soften them before mashing as boiling or steaming will add too much moisture.

Spring Jerk Marinade

Yield: ~ 4 ½ cups marinade

What you need:

• 2 shallots or small spring onions, about ½ cup large dice

• 20 garlic cloves

• 1 bunch scallions, top ⅓ of green removed, roughly chopped

• 4 inch piece fresh ginger, peeled & roughly chopped, about ¼ cup

• ½ cup brown sugar

• ½ cup canola oil

• 6 tablespoons tamari soy sauce or shoyu

• ½ cup lime juice, approximately 4 limes

• 2 bunches (1 ½ ounces) fresh thyme, leaves and tender stems only, approximately ½ cup

• 4-8 habanero peppers

• 5 tablespoons ground allspice

• 2 teaspoons cinnamon

• 1 teaspoon freshly ground pepper

• 1 tablespoon kosher salt

• ¼ cup water

What you do:

1. Put all ingredients, except the water, into the bowl of a food processor or blender. Process on high until completely pureed.

2. Add water 1 tablespoon at a time, until it is the consistency of a runny sauce.

3. Taste and adjust seasoning as needed. Be judicious with the chili peppers. The heat level will intensify over time.

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Jerk Lamb Shepherd’s Pie

Yield: Serves 6

What you need:

• 3 red or yukon gold potatoes, about 1 ½ cups cut into ½ inch cubes

• Kosher salt

• 2 tablespoons butter (optional)

• 3 medium carrots, small dice

• 1 - 2 tablespoons olive oil or canola oil

• 1 bunch cooking greens, chopped (such as mizuna, chard, kale, mustard greens)

• 1 lb ground lamb (or beef)

• 1 - 1 ½ cups jerk marinade (above)

What you do:

1. Place the cubed potatoes in a large stock pot and cover with cool water. Add a generous handful of kosher salt. Bring to a boil, lower heat to medium and cook until potatoes are fork tender. Drain. Using a ricer or potato masher, mash the potatoes, adding butter if desired.

2. In a medium pot fitted with a steamer basket, add water to just above the basket. Bring to a boil. Add the carrots and a few pinches of kosher salt. Steam until the carrots are tender but still firm, about 5 minutes.

3. In a large skillet, heat oil on medium high heat. Add the chopped greens and a pinch of salt and sauté until they are soft. Remove greens from pan and set aside.

4. Using the same skillet, heat another tablespoon of oil. Add the ground lamb, breaking it up with a spoon until you have ½ inch crumbles. Season with salt and freshly ground pepper and sauté until cooked through.

5. Add the jerk marinade to the lamb. Cook about 5-7 minutes until the marinade is absorbed into the lamb and the lamb breaks down further into smaller crumbles.

6. Preheat the broiler. In an oven- proof casserole dish, layer the lamb, followed by carrots and greens and top with the mashed potatoes.

7. Heat under the broiler on high for about 12 minutes or until the top is lightly browned and crisp.

To Freeze: Wrap casseroles tightly with plastic wrap. Label with contents and reheating instructions.

To Reheat: Thaw overnight or for at least 12 hours in refrigerator. Preheat broiler. Remove plastic wrap and broil under high for 12-15 minutes or until the top is lightly browned and crisp and the center is warmed.