It’s been a while since I participated in a food challenged. And today, I revive my food challenge participation by killing two birds with one stone and submitting a dish to both Foodblogs Schweiz’s and Anna’s challenges featuring seasonal produce. Foodblogs Schweiz uses rhubarb, strawberries, peppermint, lettuce, tomatoes and asparagus. Anna‘s food basket contains rhubarb, strawberries, asparagus and swede. You probably already figured out, which two ingredients I chose.
Tartar: Peel white asparagus and finely dice them. Finely dice peeled rhubarb and sauté the dices in water tasted with vanilla and sweetened to your liking. Toss the asparagus and rhubarb in a dressing consisting of equal parts of apple cider vinegar and olive oil. Taste with fleur de sel and finely chopped fresh wild garlic.
Assembly: Firmly press the tartar into a dome mold. Carefully transfer the dome to a plate and decorate with pink forget-me-not and wild garlic blossom.