Green Asparagus and Strawberry Salad with Rhubarb

 

Green Asparagus and Strawberry Salad with Rhubarb

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Difficulty:easy
Preparation:25 min
Ready in:32 min
Vitamin-rich
Gluten-free
Vegetable
egg-free
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Ingredients

For servings

500 gramsgreen Asparagus
350 gramsRhubarb
Salt
3 teaspoonsSugar
2 tablespoonsLemon juice
2 handfulsbaby spinach
2 sprigsMint
400 gramsStrawberries
1 tablespoonwhite Balsamic vinegar
2 tablespoonsOlive oil
1Piment d'Espelette (for garnish)

Directions

1 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.
2 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.
3 Arrange the remaining strawberries with the spinach, mint, asparagus and rhubarb on plates. Pour the dressing over salad and serve seasoned with Espelette pepper.
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