Leave it to Top Chefs to come up with interesting seasonal recipes using fresh produce from farmers’ markets. This pickled rhubarb and asparagus side dish is from Stephanie Izard, winner of Top Chef Chicago, but it’s nowhere to be found in Bravo TV’s collection of recipes from the show. It was posted in Green City Market’s website back when she was the executive chef of now-defunct Scylla.
Stumbling upon a list of recipes from Chicago’s well-regarded chefs is such an interesting find for me. Surprisingly, most of the dishes seem accessible enough while taking advantage of the season’s best offerings.
A quick search for rhubarb recipes usually turns up desserts so this savory preparation really stood out from the rest.
recipe adapted from Green City Market
Pickled Rhubarb with Roasted Asparagus and Pistachio Roll Cheese
For the pickled rhubarb:
rhubarb stalks, sliced thinly
1 cup sugar
1 cup white balsamic vinegar
1 teaspoon salt
Bring the sugar, vinegar, and salt to a boil. As soon as all of the sugar is dissolved, pour over the sliced rhubarb. Let stand for at least 3 hours.
Serve with crisp roasted asparagus. I had some fresh cheese rolled in pistachios and it was the perfect substitute for the goat cheese and almonds suggested in the original recipe.