Above was my Mother’s Day dinner—roasted salmon over greens, potatoes and asparagus, followed by a rhubarb, strawberry, and mint cake. Note the asparagus without any frippery! Simply steam it and top it with butter and coarse salt. We trade in asparagus techniques here at Food52, but don’t forget to eat them straight now and then, with your fingers, spear by spear.
We have an unusually deep database of great rhubarb recipes, so I’m here to direct you to some of our finest, most of which came from community members (you can upload your own great recipe here).
