• Asparagus with Rhubarb and Olive Marinade

by Market Chef Jenny Breen

Serves 8 to 10

2 pounds asparagus
2 cups rhubarb, finely diced
2 tablespoons olive oil
¼ cup water
½ red onion, sliced very thinly
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.

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