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🍽️ Asparagus and Rhubarb Salad with Fresh Lemon Dressing

99 kcal · 30 min · 4 servings

Asparagus and Rhubarb Salad with Fresh Lemon Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly and peel it.
  2. 2. Remove the woody lower ends of the stalks.
  3. 3. Cut the asparagus stalks into three equal pieces.
  4. 4. Bring water with salt and a pinch of sugar to a boil.
  5. 5. Cook the asparagus in it for about 10 minutes until it is tender-crisp.
  6. 6. Drain the asparagus and immediately shock it with ice water.
  7. 7. Peel the rhubarb while the asparagus cooks and cut it into small cubes.
  8. 8. Rinse the lemon under hot water.
  9. 9. Grate the zest of the lemon.
  10. 10. Squeeze the juice of the lemon.
  11. 11. Heat one teaspoon of oil in a pan.
  12. 12. Sauté the rhubarb cubes over medium heat for about 3 to 4 minutes.
  13. 13. Add one to two tablespoons of lemon juice and one teaspoon of lemon zest.
  14. 14. Set the rhubarb mixture aside and let it cool.
  15. 15. Wash the coriander and shake it dry.
  16. 16. Pluck the coriander leaves and chop them finely.
  17. 17. Wash the chives and shake them dry.
  18. 18. Cut the chives into small rings.
  19. 19. Add the remaining oil and a pinch of sugar to the cooled rhubarb mixture.
  20. 20. Mix everything well and adjust the seasoning of the vinaigrette.
  21. 21. Arrange the asparagus on four plates.
  22. 22. Drizzle the asparagus with the vinaigrette and serve.

Nutrition per serving