Green asparagus strawberry salad with rhubarb

Ingredients

• 500 g Green Asparagus
• 350 g rhubarb
• Salt
• 2 tsp coconut palm sugar
• 2 tbsp lemon juice
• 80 g baby spinach (2 handfuls)
• 2 sprigs Mint
• 400 g Strawberries
• 1 tbsp white balsamic vinegar
• 4 tsp olive oil
• piment d’Espelette

Instructions

1. 1.

   Peel the lower third of the asparagus, trim off woody ends and cut the stalks into 3–4 cm long diagonal pieces. Set aside the tips. Wash and clean the rhubarb, cutting it diagonally into roughly equal pieces. In a pot bring salted water with 2 tsp sugar and 1 tbsp lemon juice to a boil. Simmer the asparagus pieces for about 5 minutes, add the tips and cook for another 2 minutes. Finally add the rhubarb, cook for about ½ minute, then drain everything, shock in cold water and let it dry.

2. 2.

   Wash and dry the spinach and mint; shake or spin dry, discard wilted leaves and remove mint stems. Wash, clean and halve the strawberries. Blend about 150 g of strawberries. Mix with vinegar, remaining lemon juice, remaining sugar and oil, seasoning with salt.

3. 3.

   Arrange the remaining strawberries with spinach, mint, asparagus and rhubarb on four plates. Drizzle dressing over and sprinkle piment d’Espelette.