Roasted asparagus with feta & rhubarb chutney

Name: Roasted asparagus with feta & rhubarb chutney
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Shallots; 1 red chilli pepper; 500 g Rhubarb; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Mustard seeds; 100 g Honey; 100 ml light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.5 kg white asparagus (thin stems); 2 TABLESPOONS Butter; 6 Stem(s) Chervil; 200 g Feta

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Shallots
1 red chilli pepper
500 g Rhubarb
4 TABLESPOONS Olive oil
2 TABLESPOONS Mustard seeds
100 g Honey
100 ml light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.5 kg white asparagus (thin stems)
2 TABLESPOONS Butter
6 Stem(s) Chervil
200 g Feta

Directions

1
For the chutney, peel and finely chop the shallots. Clean, seed, wash and finely chop the chilli. Clean, wash and finely chop the rhubarb. Heat 2 tablespoons of oil. Fry shallots, chilli, mustard seeds and rhubarb.
2
Add honey. Deglaze with vinegar, bring to the boil and simmer at low heat for about 30 minutes.
3
Season with salt and pepper. Wash and peel the asparagus and cut off the woody ends generously. Cut the asparagus diagonally into pieces. Heat 2 tablespoons of oil and butter in a large frying pan. Stir-fry the asparagus for about 10 minutes at medium heat.
4
Season with salt.
5
Wash the chervil, shake dry and pluck the leaves. Crumble the feta coarsely and add to the asparagus. Fry together for about 5 minutes. Fold in chervil and serve with rhubarb chutney.