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Asparagus with rhubarb

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Ingredients for 4 servings:

  • 800 g asparagus, white
  • 4 stalk(s) rhubarb
  • e.g. olive oil
  • 8 tsp sugar
  • e.g. salt and pepper
  • 60 g Parmesan (Parmigiano Reggiano)
  • e.g. balsamic vinegar
  • n. B. Thyme

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel the asparagus, then trim the ends and cut the stalks into small, diagonal pieces. Cook the asparagus in plenty of salted water until al dente. Peel the rhubarb and cut it into even, diagonal pieces. Add it to a pan with a little olive oil and fry lightly. Then add the sugar and let it caramelize a little. Add the cooked asparagus to the rhubarb in the pan and let it brown lightly. Season everything with salt and pepper. Place the fried rhubarb and asparagus on warmed plates and grate about 15g of Parmigiano Reggiano over each one. Drizzle with a little balsamic vinegar and sprinkle with some fresh thyme to finish. Plate up and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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