Asparagus and Rhubarb Salad

Rinse and peel the asparagus, remove any woody ends and blanch for 5 minutes in salted water. Then drain, rinse cold, drain again and cut the spears into thirds.

Rinse the rhubarb, remove the strings and cut into 0.5 cm wide pieces (approximately 1/4 inch). Peel and finely chop the shallot. Sauté both in some oil until translucent.

Dust with powdered sugar and allow to caramelize slightly. Add the thyme and deglaze with 2 tablespoons of asparagus water and vinegar.

Simmer for 1-2 minutes until the rhubarb is cooked al dente, then remove from the heat and allow to cool slightly. Season with salt, pepper, honey and olive oil.