Asparagus Salad with Rhubarb Dressing

Rinse and peel the rhubarb and cut into small cubes. Mix almond oil with orange juice, orange zest, sugar, pepper, herbs and salt and soak the rhubarb cubes in it for at least 2 hours.

Peel the asparagus stalks precisely, cut the lower ends into small pieces and tie them together in portions with kitchen string. Cook the asparagus bundles in salted water seasoned with a little sugar and a flake of butter for about 15 minutes. Take out and drain well. Now cut the asparagus into pieces to taste and mix with the pickled rhubarb.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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