Salad of Warm Asparagus With Rhubarb-Vinaigrette
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 236.59 ml rhubarb, diced
- 59.16 ml honey
- 1 spring onion
- 2 oranges
- 1 garlic clove
- 4.92 ml ginger, minced
- 1 chili, red
- 14.79 ml vinegar, raspberry
- 44.37 ml canola oil
- 2.46 ml kosher salt
- 2.46 ml black pepper, whole
- 2.46 ml fennel seed
- 453.59 g asparagus, white
- 453.59 g asparagus, green
- 0.25 ml salt
- 0.25 ml brown sugar
directions
-
For the dressing:
- Combine diced rhubarb with 2 tablespoons of the honey, let stand.
- Finely slice spring onion.
- Grate peel of one orange, juice both oranges.
- Finely chop chili, ginger and garlic.
- Grind kosher salt, pepper and fennel seeds in a mortar.
- 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.
- Add remaining rhubarb, spring onion, orange peel, raspberry vinegar, canola oil and grated spices.
- Let stand on the warm stove, but don't boil!
-
For the salad:
- Peel white asparagus if using it.
- Cut white and green asparagus diagonally into 2 inch pieces.
- Bring 1/2 cup water with one dash salt and one dash brown sugar to a boil, add asparagus and boil for 5 minutes.
- Remove from liquid and let liquid boil until reduced to one half, then add to vinaigrette.
- Combine asparagus and vinaigrette and serve warm.
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