Lukewarm asparagus rhubarb salad
Time
Preparation time: 15 min.
Cooking or baking time: 5 min.
Rest period: 20 min.
Although it might sound strange, rhubarb is good for more than cake and compote. Today I would like to introduce rhubarb in combination with green asparagus and tomatoes, as a salad.
ingredients
- 200 g green asparagus, cut into bite-sized pieces
- 150 g rhubarb, skinned and also cut
- Roughly chop 2-3 tomatoes (or the corresponding amount of cherry tomatoes) (if you like, you can also skin them)
- 3-4 spring onions (just divide the onion, roughly cut the green)
- some fresh ginger (finely grated)
- some leaves of basil
- 1 tablespoon of sugar
- 2-3 tablespoons oil (I took homemade garlic oil)
- 2 tbsp balsamic vinegar
- Salt, pepper, ground chilli
preparation
- Heat the oil in a pan, add the asparagus and the onion parts of the spring onions and fry gently.
- If everything has got some color, sprinkle with the sugar and caramelise briefly.
- Turn off the heat and add the onion ginger, ginger, rhubarb and tomatoes. Immediately deglaze with the balsamic and remove from the plate (the rhubarb must not get too much heat, otherwise it will disintegrate).
- Now season with salt, pepper and a little chili, rip the basil roughly and fold in gently. Then it can be served and served.
Although it may seem an unusual mix at first glance, this salad is really delicious.
I hope it will convince some people to try rhubarb in a hearty version.
