Update your Jewish culinary repertoire with Feasting, a new collection of recipes from the culinary mind behind Melbourne, Australia’s Cooper and Milla’s and Miss Ruben. Let the traditional ingredients and techniques guide you, but keep everything fresh and modern, like this elegant asparagus with challah croutons.

Transform your left-over challah – traditional Friday night bread – into croutons for this stylish salad featuring plump, juicy asparagus. Duck eggs have a bigger, richer yolk than chicken eggs so the flavor goes nicely with the mildness of the cheese. If you can’t find ricotta salata, pecorino would work just as well.

Reprinted with permission from Feasting: A New Take On Jewish Cooking