Salad of asparagus, artichoke and baked rhubarb

Ingredients for Salad of asparagus, artichoke and baked rhubarb

Instructions for Salad of asparagus, artichoke and baked rhubarb

To prepare the Salad of asparagus, artichoke and baked rhubarb recipe, please follow these instructions:

Clean the rhubarb and cut them into thin slices, preferably diagonally. Benefit them on a wire rack, it may take some time, since the discs tend to fall through, but with a little patience it can be done. Behind them in the oven at 150 degrees for about 1 hour. They do not take color, but they should preferably have dry edges. A hot air oven is best, but has been a regular oven, you can leave the oven door slightly ajar during drying stand. Shake the ingredients for dressing together. Let it stand and pull, but shake from time to time. Clean and peel the asparagus and cut them in half. Blanch them in salted water for about 5 minutes. Take them up and got them in ice cold water. Cut celery into thin slices, preferably diagonally. Drainage artichoke hearts well. Mix asparagus, artichoke hearts, celery and mizuna and serve it on a platter. Came the cooled rhubarb in a bowl and pour the dressing over. Mix well and season with salt and possibly a little more dark brown sugar, depending on how acidic rhubarb is. Advantage gently rhubarb mixture over salad