Asparagus with feta cheese and rhubarb chutney

Name: Asparagus with feta cheese and rhubarb chutney
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Shallots; 1 red chilli pepper; 500 g Rhubarb; 5-6 Tbsp Olive oil; 2 TABLESPOONS Mustard seeds; 100–125 g Honey; 100 ml light lactose-free balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.5 kg white asparagus; 20 g lactose-free butter; 1 pinch Sugar; 6 Stem(s) Chervil; 200 g lactose-free feta; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

Asparagus with goat cheese - what a treat!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Shallots
1 red chilli pepper
500 g Rhubarb
5-6 Tbsp Olive oil
2 TABLESPOONS Mustard seeds
100–125 g Honey
100 ml light lactose-free balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.5 kg white asparagus
20 g lactose-free butter
1 pinch Sugar
6 Stem(s) Chervil
200 g lactose-free feta
baking paper

Directions

1
Peel and finely dice the shallots. Clean, wash and cut the chillies into rings. Clean, wash and cut rhubarb into small cubes. Heat 2-3 tablespoons of oil in a pot, fry shallots, chilli, mustard seeds and rhubarb. Add honey. Deglaze with vinegar, bring to the boil and simmer at low heat for 30-35 minutes. Season with salt and pepper
2
Wash and peel the asparagus, cut off the lower woody ends. Cut the asparagus into pieces. Heat 2 tablespoons of oil and butter in a large frying pan, fry the asparagus for 8-10 minutes while turning. Season with salt and sugar. Wash the chervil, shake dry, pluck the leaves from the stalks
3
At the same time, crumble the feta on a baking tray lined with baking paper and sprinkle with 1 tablespoon of oil. Grill in the oven under the preheated grill for 5-7 minutes, remove. Mix the chervil with the asparagus. Arrange the asparagus with feta cheese on a plate. Add the chutney in a glass