Asparagus Salad with Rhubarb Vinaigrette

Ingredients

• 1 kg white asparagus
• Salt
• sugar
• 2 stalks rhubarb
• 1 Organic lemon
• 2 tbsp grape seed oil
• 3 stems coriander
• spring onion

Instructions

1. 1.

   Wash, peel, trim the woody ends of the asparagus and cut into thirds. Boil in salted water with a pinch of sugar for about 10 minutes until firm. Drain and shock in ice water.

2. 2.

   While the asparagus cooks, peel the rhubarb and dice it small. Wash the lemon hot, grate the zest and squeeze out the juice.

3. 3.

   Heat 1 tsp oil in a pan. Sauté the rhubarb cubes over medium heat for 3–4 minutes. Add 1–2 tbsp lemon juice and 1 tsp lemon zest. Set aside to cool.

4. 4.

   Wash coriander, shake dry, pluck leaves and chop finely. Wash spring onion, shake dry and cut into rings. Add remaining oil and a pinch of sugar to the rhubarb mixture, stir and season. Arrange asparagus on four plates and drizzle with the vinaigrette before serving.