Roasted Asparagus With Grilled Feta And Rhubarb Chutney Recipe

Ingredients

• 7-10 Tbsp For the chutney (2 glasses of 400 ml each):
• 3 Shallots
• 1 red chilli pepper
• 500 g Rhubarb
• 2 TABLESPOONS Oil
• 2 TABLESPOONS Mustard seeds
• 120 g liquid honey
• 150 ml white balsamic vinegar
• 7-10 Tbsp salt and pepper
• 1.5 kg white asparagus
• 3 TABLESPOONS Oil
• 1 TABLESPOON Butter
• 200 g solid sheep's cheese or feta
• 6 Stem(s) Chervil
• 7-10 Tbsp Sugar