I thought to combine the delicacies of early summer: green asparagus and rhubarb that is growing sonicely in my yard. So I made this salad with a rhubarb dressing, which was supposed to have a slightly Asian taste to it. I would have liked to have some fresh radish in the salad too, but sadly there were no available. Except for one that I found in the fridge and cut to flower for decoration…
Salad with Asparagus and a Rhubard Dressing
6 stalks of green asparagus
2 handfuls of different kinds of salad ( I had salanova and iceberg lettuce and some rucola)
1 avocado
mungbean sprouts
1 gherkin
some leaves of bloodwort for decoration
pumpkin seed
Rhubarb Dressing
2 stalks of rhubarb
1 dl water
1 tsp white balsamico
1cm x 1cm piece fresh ginger
3/4 dl muscovado sugar
1 little red onion
1 tbsp sesame oil
salt
I made the dressing by chopping the onion, the ginger and the rhubarb. Then I put in pan the rhubarb, ginger, sugar, onions and water, and let the mixture boil until the rhubarb was quite mushed. Then I added the oil and some salt. I guess I could have put the mixture through a sieve, in order to get a really refined consistency, but I ended up using it just as it was.
I peeled the asparagus and cut out a couple of cm of the fibrous part at the bottom of the stalk. Then I threw the stalks to 1 liter of boiling water, and boiled them for about 3 minutes, then drained out the water and rinsed them in cold water.
Then I toasted the pumpkin seeds lightly on a dry frying pan.
I assembled the salad, and served it together with some fried tofu. The rhubarb dressing was really nice!
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Goddess of Cake 
hm. Rhubarb is near-impossible to come by around here. This looks delicous. Maybe I could find some frozen somewhere.
Comment by rootietoot June 9, 2009 @ 17:20