Roasted asparagus with grilled feta and rhubarb chutney

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 7-10 Tbsp For the chutney (2 glasses of 400 ml each):
  • 3 Shallots
  • 1 red chilli pepper
  • 500 g Rhubarb
  • 2 TABLESPOONS Oil
  • 2 TABLESPOONS Mustard seeds
  • 120 g liquid honey
  • 150 ml white balsamic vinegar
  • 7-10 Tbsp salt and pepper
  • 1.5 kg white asparagus
  • 3 TABLESPOONS Oil
  • 1 TABLESPOON Butter
  • 200 g solid sheep's cheese or feta
  • 6 Stem(s) Chervil
  • 7-10 Tbsp Sugar

Directions

  1. 1

    For the chutney, peel and finely dice the shallots. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Clean, wash and chop the rhubarb. Heat 2 tablespoons of oil in a saucepan.

  2. 2

    Sauté shallots, chilli, rhubarb and mustard seeds in it. Stir in honey. Deglaze with vinegar, bring to the boil and simmer over low heat for 30-35 minutes. Season to taste with salt and pepper. Fill the chutney immediately into two hot rinsed screw glasses.

  3. 3

    Close it, turn it over and let it stand on the lid for about 5 minutes.

  4. 4

    Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Preheat the grill of the oven. Heat 2 tablespoons of oil and butter in a large frying pan. Fry the asparagus for 8-10 minutes, turning them in portions.

  5. 5

    In the meantime, crumble the sheep's cheese into a flat casserole dish, spread it out and sprinkle with 1 tablespoon of oil. Grill under the hot grill for 5-7 minutes.

  6. 6

    Wash the chervil, shake dry and pluck the leaves. Add to the asparagus, season with salt and 1 pinch of sugar. Spread the cheese on the asparagus. Add half the chutney.

Nutrition Facts

KCAL
360 kcal
CARBS
22 g
FATS
23 g
PROTEINS
14 g