Asparagus and Belgian Endive Salad

Boost the flavor of the asparagus with sweet bell pepper and tart rhubarb. Rhubarb gives a salad the spirit of the spring garden and makes a delectable salad.

1 1/2 lb (750 g) green or white asparagus spears, but 1 1/2 inches (3.5 cm) from bottom
1 large Belgian endive, trimmed and leaves separated
1/2 cup (125 mL) diced rhubarb
1/2 cup (125 mL) diced yellow bell pepper

1/4 cup (62 mL) chopped green onion

Dressing:

1/4 cup (62 mL) cold-pressed walnut oil
3 Tbsp (45 mL) apple cider vinegar
1 Tbsp (15 mL) maple syrup
1 tsp (5 mL) grainy mustard
1 Tbsp (15 mL) freshly squeezed lime juice
2 tsp (10 mL) chopped fresh parsley or lemon balm or oregano (optional)
Sea salt and freshly ground pepper to taste

In a large pot, bring one-half quart (one-half litre) of water and one teaspoon of salt to a boil and blanch the asparagus. Drain and rinse with cold water.

In a bowl, whisk together the dressing ingredients. Add rhubarb, green onion, and bell pepper.

Place endive leaves in centre of each plate, arrange asparagus over top and drizzle with four tablespoons of vinaigrette. Serves 2.

Source: alive #211, May 2000