Salad of Warm Asparagus With Rhubarb-Vinaigrette

Found this in a German organic food magazin called "Schrot und Korn". I haven't tried this yet, posting for safe-keeping. If you don't find white asparagus, you can use green only, of course.

• Ready In: 45 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  cup rhubarb, diced
• 4  tablespoons honey
• 1  spring onion
• 2  oranges
• 1  garlic clove
• 1  teaspoon ginger, minced
• 1  chili, red
• 1  tablespoon vinegar, raspberry
• 3  tablespoons canola oil
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon black pepper, whole
• 1⁄2 teaspoon fennel seed
• 1  lb asparagus, white
• 1  lb asparagus, green
• 1  dash salt
• 1  dash brown sugar

Directions

1. For the dressing:
2. Combine diced rhubarb with 2 tablespoons of the honey, let stand.
3. Finely slice spring onion.
4. Grate peel of one orange, juice both oranges.
5. Finely chop chili, ginger and garlic.
6. Grind kosher salt, pepper and fennel seeds in a mortar.
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. Add remaining rhubarb, spring onion, orange peel, raspberry vinegar, canola oil and grated spices.
9. Let stand on the warm stove, but don't boil!
10. For the salad:
11. Peel white asparagus if using it.
12. Cut white and green asparagus diagonally into 2 inch pieces.
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. Remove from liquid and let liquid boil until reduced to one half, then add to vinaigrette.
15. Combine asparagus and vinaigrette and serve warm.