Asparagus Salad with Rhubarb

Ingredients

• 500 g white asparagus
• 2 tbsp lemon juice
• 1 tsp Honey
• Salt
• 400 g rhubarb
• 10 g parsley (0.5 bunch)
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Pepper
• 80 g watercress (1 bunch)
• 4 slices whole‑grain bread

Instructions

1. 1.

   Wash, peel and trim the woody ends of the asparagus. Cut thicker stalks lengthwise in half, leave thinner ones whole. Slice all asparagus into about 5 cm pieces. In a pot bring water with lemon juice, honey and 1 tsp salt to a boil. Cook the asparagus for about 5 minutes.

2. 2.

   Meanwhile wash, peel and cut rhubarb diagonally into ~1 cm thick slices. Add the rhubarb slices to the asparagus and cook together for another ~5 minutes until firm. Drain both and reserve the cooking liquid.

3. 3.

   For the vinaigrette chop the parsley. Whisk about 100 ml of the reserved cooking liquid with olive oil, vinegar, parsley, salt and pepper. Toss the asparagus and rhubarb with the dressing.

4. 4.

   Wash and shake dry the watercress. Arrange the salad on four plates, scatter watercress over it, and serve with slices of whole‑grain bread.