Method:
1. Cut the asparagus into halves and split down their middles. Slice the rhubarb on the bias.
2. Heat the olive oil in a large sauté pan set over a medium heat until hot. Add the asparagus, rhubarb, 100 ml water, and a pinch of salt.
3. Bring the water to a simmer and then cover the pan with a lid. Cook over a low heat until the asparagus and rhubarb are tender to the tip of a knife, about 4-6 minutes depending on thickness.
4. Remove from the heat and season with some more salt and pepper.
5. Preheat the grill to hot. Brush the ciabatta slices with some olive oil on both sides before arranging on a grilling tray.
6. Toast under the hot grill, turning once, until lightly charred.
7. Divide the asparagus, rhubarb, and watercress between serving bowls. Serve with the toasted ciabatta on the side.
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Serves:
4
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Time needed:
20 minutes
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Difficulty
Easy
Ingredients
- 300 g | 2 1/2 cups white asparagus, woody ends trimmed
- 2 large rhubarb stalks, leaves removed and discarded
- 2 tbsp olive oil, plus extra for brushing
- 100 ml water
- 4 ciabatta bread slices
- 2 large handfuls watercress, washed
- salt
- freshly ground black pepper
Rhubarb Nine Ways
