Asparagus salad with rhubarb

Ingredients for 2 servings:

• 1 stalk(s) rhubarb, small
• Parsley, chives, chervil
• 1 orange(s), untreated
• ½ tsp salt
• 1 tsp sugar
• pepper
• 1 tbsp vinegar (wine vinegar)
• 1 tbsp oil (sunflower oil)
• 500 g asparagus
• vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The delicate acidity of the rhubarb together with the orange juice creates a particularly refined taste

Wash and peel the rhubarb stalks, and slice them very thinly. Wash and chop the herbs. Halve the orange and grate some of the zest. Squeeze out the juice. Make a dressing from the orange juice, orange zest, salt, sugar, pepper, and vinegar. Once the spices have dissolved, stir in the sunflower oil. Fold the rhubarb slices into the dressing. Wash and peel the asparagus spears. Then cut them into 3 cm long pieces. Cook the asparagus in a light vegetable broth until al dente (about 5 minutes). Remove the cooked asparagus from the cooking water with a wire spoon and add it to the rhubarb while still hot. Add the herbs and mix everything gently. Serve while still warm.