A more wonderful asparagus recipe:
May is the month when everyone talks about the asparagus spear – so does Jean Marie Dumaine. He cooks the spring vegetable in a very classic way – the special thing is the addition. But it seems unusual only at second glance – because rhubarb is also typical for the season. Rarely, however, it comes at the same time and roasted as part of the main course on the plate with the sprouted vegetables. If served with small veal escalopes breaded in Parmesan, this “great combination” by our French chef is sure to delight asparagus fans who are curious about new ideas for the classic dish.
Since all three ingredients should be on the plate at the same time, you should plan the timing of the cooking well in advance.
to begin, peel the asparagus spears in detail, cut the lower ends tips so small that the spears are the same length and fit into a cooking pot with as large a diameter as possible. Put the spears in the saucepan, add about a tablespoon of butter and a little bit of water, season with salt, add a pinch of sugar. Put the lid on and cook the asparagus for about 10 minutes until it is almost cooked but still a little bit al dente.
Cut the rhubarb short at the bottom and the leaves small at the top, rinse but do not peel and then cut into pieces of half the asparagus length. Sauté the stalks briefly in butter, add a dashed
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