Asparagus and Rhubarb Salad

Ingredients

• 500 g Green Asparagus
• Salt
• 2 stalks rhubarb
• 1 Shallot
• 2 tbsp germ oil
• 1 tbsp powdered sugar
• 1 tsp thyme leaves
• 2 tbsp Red wine vinegar
• Salt
• pepper (ground)
• honey (optional)
• 2 tbsp olive oil
• 150 g arugula
• 150 g Feta

Instructions

1. 1.

   Wash the asparagus, peel the lower third, trim woody ends and blanch in boiling salted water for about 5 minutes. Drain, shock with ice water, dry and cut the spears in half or thirds.

2. 2.

   Wash the rhubarb, remove fibers and cut into ~0.5 cm pieces. Peel and finely dice the shallot. Sauté both in hot germ oil in a pan until colorless. Sprinkle powdered sugar and lightly caramelize. Add thyme and deglaze with 2 tbsp asparagus water and vinegar. Simmer gently for another 1-2 minutes until rhubarb is firm, then remove from heat and let cool slightly. Season with salt, pepper, honey and olive oil.

3. 3.

   Wash the arugula and dry by spinning. Distribute onto four plates. Arrange asparagus pieces on top, crumble feta over them, and drizzle with rhubarb pieces and vinaigrette. Serve with fresh baguette.