Lettuce with white asparagus, radish and tofu, served with rhubarb-chive-dressing and baguette

Chef Nicole



White asparagus




Tofu from Teto Tofu


3 tbsp. frying oil

4 tbsp. salad oil

4 ½ tsp. whole cane sugar/sugar

Salt & pepper

1 splash of light vinegar

1 pinch of ground chili


Wash the salad whole and let it drain by placing it upside down on a towel. 

Clean the rhubarb, cut off the ends –  if it appears to be very fibrous, you may peel it. Cut in pieces and cook the rhubarb with 1-2 tbsp. water until it starts to dissolve. 

Peel the asparagus and cut off the ends. Slice the asparagus in pieces of 3 cm, dice the tofu and cut the radishes in quarters. Heat up frying oil in a pan, add  sugar. Once the sugar has browned, toss in tofu, asparagus and half of the sliced radishes. As soon as the tofu has lightly browned, reduce the heat and fry it gently for another 10 minutes. Add salt, pepper and vinegar to taste.

Blend the cooked rhubarb with salad oil, salt, chili and 3 tsp. sugar. To finish the dressing, cut some chives and fold them into the dressing.

Place the salad on a plate, carefully blot off the excess liquid with a paper towel. Mix the fried asparagus, radishes, tofu and the remaining raw radishes with the salad. Serve the salad with baguette and the dressing.


Advice: Do not throw away the radish greens, they can be used for salads and pestos.



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