Roasted Asparagus with Spiced Rhubarb Chutney

Check out a short video of me making the dish here

A bright, seasonal dish that’s sweet, tart, savory—and unmistakably spring.

Spice profile: black peppercorns, cardamom, cinnamon, cloves, coriander, cumin, ginger, kashmiri chiles, mace, nigella, nutmeg, star anise, sundried tomato powder

Ingredients:

• ½ lb rhubarb (about 3 stalks), chopped into ¼-inch pieces

• 1 tbsp butter

• 1 tsp white vinegar or apple cider vinegar

• 1 tbsp honey

• 2 tsp Stock+Spice Rhubarb Chutney Spice

• ~¼ cup water (as needed)

• 1 lb asparagus, trimmed

• Olive oil

• Salt, to taste

• Optional: Lilac blossoms, for garnish

Instructions:

1. Make the Chutney:
   In a small, deep saucepan, melt the butter over medium heat. Add the chopped rhubarb and sauté for a few minutes, until it begins to break down. Stir in the vinegar, honey, and spice packet. Mix well and reduce the heat to a gentle simmer. Add a splash of water (up to ¼ cup) as needed to keep the mixture from sticking. Cook until the rhubarb is completely softened and has a chutney-like consistency. Remove from heat.

2. Roast the Asparagus:
   While the chutney is cooking, preheat the oven to 400°F. Toss the trimmed asparagus with a bit of olive oil, spread on a parchment-lined baking sheet, and roast for about 10 minutes, or until tender and just starting to crisp on the edges.

3. Assemble and Serve:
   Spoon the warm rhubarb chutney onto a serving plate and lay the roasted asparagus on top. Sprinkle with salt to taste, and if you have any blooming, a few fresh lilac flowers make a lovely (and edible) garnish.

Enjoy the taste of spring—bold, bright, and beautiful.