Directions:
- For the dressing:.
- Combine diced rhubarb with 2 tablespoons of the honey, let stand.
- Finely slice spring onion.
- Grate peel of one orange, juice both oranges.
- Finely chop chili, ginger and garlic.
- Grind kosher salt, pepper and fennel seeds in a mortar.
- Combine orange juice, chili, ginger, garlic and half of the rhubarb, bring to a boil and let simmer until half of the liquid is evaporated and the rhubarb has broken down.
- Add remaining rhubarb, spring onion, orange peel, raspberry vinegar, canola oil and grated spices.
- Let stand on the warm stove, but don't boil!
- For the salad:.
- Peel white asparagus if using it.
- Cut white and green asparagus diagonally into 2 inch pieces.
- Bring 1/2 cup water with one dash salt and one dash brown sugar to a boil, add asparagus and boil for 5 minutes.
- Remove from liquid and let liquid boil until reduced to one half, then add to vinaigrette.
- Combine asparagus and vinaigrette and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.45 Kcal (521 kJ) | ||
| Calories from fat | 47.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Sodium | 156.26mg | 7% | |
| Potassium | 367.61mg | 8% | |
| Total Carbs | 18.83g | 6% | |
| Sugars | 14.34g | 57% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 2.96g | 6% | |
| Vitamin C | 34.1mg | 57% | |
| Iron | 2.4mg | 13% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 66.28 Kcal (278 kJ) | ||
| Calories from fat | 25.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 8% | |
|---|---|---|---|
| Sodium | 83.22mg | 7% | |
| Potassium | 195.78mg | 8% | |
| Total Carbs | 10.03g | 6% | |
| Sugars | 7.64g | 57% | |
| Dietary Fiber | 1.86g | 14% | |
| Protein | 1.58g | 6% | |
| Vitamin C | 18.2mg | 57% | |
| Iron | 1.3mg | 13% | |
| Calcium | 31.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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