The Best Way To Use The Last Of Your Asparagus

Our favorite way to use the last of our asparagus is making a bread salad with asparagus, pickled rhubarb and flat-leaf parsley!

Yield: 8 servings

Photo Source: James Beard Foundation

Ingredients:

Pickled rhubarb

• 1 tablespoon toasted coriander seeds
• 1 teaspoon toasted fennel seeds
• 1/2 teaspoon toasted black peppercorns
• 2/3 cup white wine vinegar
• 1/2 cup water
• Peel from 1/2 lemon
• 2 fresh or 4 dried bay leaves
• 2 teaspoons salt
• 2 cups sugar
• About 1 pound rhubarb, sliced on the bias 1⁄4-inch thick (about the thickness of four quarters)

Toasted bread

• 10 to 12 ounces artisanal bread, such as levain or sourdough (about 1⁄2 large loaf)
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Vinaigrette

• 2 tablespoons finely minced shallots
• 3 tablespoons aged sherry vinegar
• 1 tablespoon 10-year-aged balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil

Salad

• 1 pound asparagus (preferably with thick stalks)
• 3 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
• 1/2 cup mint leaves
• 1/2 cup flat-leaf parsley leaves
• 1/4 teaspoon flaky finishing salt
• 1/8 teaspoon freshly ground black pepper
• 6 ounces arugula

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