Salad Of Warm Asparagus With Rhubarb-vinaigrette

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

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,
• 1 lb asparagus, green
• 1 dash salt
• 1 dash brown sugar

Recipe

• 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 asparagus if using it.
• 12 cut 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.