by Market Chef Jenny Breen
Serves 8 to 10
Ingredients2 pounds asparagus 2 cups rhubarb, finely diced 2 tablespoons olive oil ¼ cup water ½ red onion, sliced very thinly
Marinade:Juice of ½ lemon 2 tablespoons honey ¼ cup olive oil ¼ cup champagne vinegar ¼ cup orange juice 2 teaspoons salt 4 cloves garlic, minced 2 tablespoons fresh thyme leaves, minced (See Growing Green Flavor, page X) 1 cup olives, pitted and chopped
Trim off ¼ off the stems of the asparagus and discard the trimmings. Cut or break the asparagus into thirds and set aside. Prepare the marinade by combining the lemon juice, honey, ¼ cup olive oil, vinegar, salt, garlic and thyme and whisk well. Add orange juice, and olives, mix and set aside. In saucepan, heat water and 2 tablespoons olive oil. When almost boiling, place rhubarb and red onion in pan and cook for 2 minutes then add asparagus, cover and steam until asparagus is bright green and tender–about 2 to 3 minutes more. When ready, remove onions and asparagus from pan and cool. Dress with marinade.
Chill for up to 4 hours.