Grilled asparagus with rhubarb and fennel and wild herb salad
Asparagus is one of the classics of spring cuisine - but have you ever tried it grilled? Combine it with aromatic fennel, fruity rhubarb and a fresh wild herb salad for a light but sophisticated grilled dish. The sweet and sour note of the rhubarb harmonizes perfectly with the smoky aroma of the asparagus and brings an exciting combination of flavours to the plate. In this article, you can find out how to prepare this special dish on the barbecue.
Cooking time 40 minutes
Ingredients
Ingredients for 4 portions
FOR THE ASPARAGUS
- 500 g white asparagus
- 1 tsp butter
- Sugar & salt
FOR THE RHUBARB AND FENNEL
- 200 g rhubarb
- 200 ml rhubarb juice
- 50 g raspberries, frozen
- 1 fennel
- Salt from the mill
- Pepper a. d. mill
FOR THE RADISHES
- 1 bunch of radishes
- 50 ml vinegar
- 25 g honey
- 100 ml water
- 3 cloves
- 3 juniper berries
- 1 tbsp coriander seeds
- 50 ml linseed oil
EXTRAS
- 100 g wild herb salad
- Herbs for garnish
Preparation
- Peel the asparagus, season with salt and sugar, place side by side in a vacuum bag with butter and vacuum-seal. Cook the asparagus in a water bath at 75 °C for 13 minutes in a sous vide cooker.
- To make the rhubarb and fennel salad, clean the rhubarb and place in a small pan with the rhubarb juice and frozen raspberries. Season with salt and pepper and cook for 12-15 minutes until soft. Then pluck with a fork and leave to cool. Clean the fennel and cut into fine strips.
- Clean the radishes. Bring the vinegar, honey, water, cloves, juniper and coriander seeds to the boil and pour over the radishes (the radishes should be covered). Pickle for at least 30 minutes, but preferably for several days.
- Preheat the grill to 200 °C with the lid closed.
- Remove the asparagus from the stock and grill for a few minutes over a direct heat. Cut the asparagus in half and divide between the plates. Slice the radishes and marinate the rhubarb and fennel in the pickling liquid and linseed oil.
- Add the rhubarb and fennel to the asparagus and top with the wild herb salad and a little dressing.
