Green Asparagus and Strawberry Salad with Rhubarb
Peel the bottom third of the asparagus, cut off any woody ends and cut the spears in diagonal 3-4 cm long pieces, put aside the asparagus tips. Rinse rhubarb, trim and also cut into approximately equal sized diagonal pieces. Boil 2 tsp sugar and 1 tablespoon lemon juice in a pot of salted water. Put in the asparagus pieces and simmer for about 5 minutes. Add the tips and simmer 2 more minutes. Finally, add the rhubarb, cook about 1/2 minute, then strain all together, rinse and drain well.
Rinse the spinach and mint, shake dry or spin, trim the spinach and pluck off the mint leaves. Trim, rinse and halve the strawberries. Puree approximately 150 grams (3/4 cup) strawberries and press through a fine sieve. Stir in the vinegar, lemon juice and remaining sugar and oil and season with salt.
Arrange the remaining strawberries with the spinach, mint, asparagus and rhubarb on plates. Pour the dressing over salad and serve seasoned with Espelette pepper.