Asparagus and Rhubarb

Asparagus and rhubarb are some of the first plants that we see emerging in Maine after a long winter.
At first it seems to be a weird combination but try it because it is good!

• Use 1 to 2 stalk of rhubarb
• A good handful of asparagus 
• 2-3 tablespoon of coconut or olive oil
• 3-4 tablespoon minced parsley or cilantro
• Salt and freshly cracked black pepper

Wash rhubarb and asparagus and slice then thinly, about 1/4 inch thick. Leave the asparagus tips, the flower part, whole.
Heat the oil in a large skillet over medium heat add the asparagus and toss for about 3 minutes. Add the rhubarb and continue to toss for another few minutes.
Add the minced herbs, season with salt and pepper to taste and served immediately. I love this over rice, quinoa or couscous.
Bon appètit!