Salad of Warm Asparagus With Rhubarb-Vinaigrette

1. 1

   For the dressing:.

2. 2

   Combine diced rhubarb with 2 tablespoons of the honey, let stand.

3. 3

   Finely slice spring onion.

4. 4

   Grate peel of one orange, juice both oranges.

5. 5

   Finely chop chili, ginger and garlic.

6. 6

   Grind kosher salt, pepper and fennel seeds in a mortar.

7. 7

   Combine orange juice, chili, ginger, garlic and half of the rhubarb, bring to a boil and let simmer until half of the liquid is evaporated and the rhubarb has broken down.

8. 8

   Add remaining rhubarb, spring onion, orange peel, raspberry vinegar, canola oil and grated spices.

9. 9

   Let stand on the warm stove, but don't boil!

10. 10

    For the salad:.

11. 11

    Peel white asparagus if using it.

12. 12

    Cut white and green asparagus diagonally into 2 inch pieces.

13. 13

    Bring 1/2 cup water with one dash salt and one dash brown sugar to a boil, add asparagus and boil for 5 minutes.

14. 14

    Remove from liquid and let liquid boil until reduced to one half, then add to vinaigrette.

15. 15

    Combine asparagus and vinaigrette and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.