Asparagus salad with rhubarb dressing

Ingredients for 4 servings:

• 1 stalk(s) rhubarb, thin, red-stemmed
• 1 handful of chervil leaves
• 3 sprigs of flat-leaf parsley
• ½ bunch chives
• 1 tbsp oil (almond oil, alternatively rapeseed oil)
• 2 tbsp orange juice, freshly squeezed
• 2 tsp orange peel, grated
• 2 tbsp sugar
• Salt and pepper from the mill
• 700 g white asparagus
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

A light starter

Wash and string the rhubarb, then cut into small cubes. Wash the herbs, shake dry, and finely chop. Mix the oil with the orange juice, orange zest, herbs, 1 tablespoon of sugar, salt, and pepper. Marinate the rhubarb cubes in this mixture for at least 2 hours. In the meantime, peel the asparagus thoroughly and trim the bottom ends. Bring a pot of water to a boil, add 1 tablespoon of sugar, salt, and butter. Cut the asparagus into approximately 5 cm pieces and cook for approximately 10 minutes. Remove and drain well. Place in a bowl or on serving plates and toss with the marinated rhubarb. Serve as a light starter or small dinner with some fresh baguette and a glass of white wine.