Asparagus with Rhubarb and Olive Marinade

Ingredients

• 2 pounds asparagus
• 2 cups rhubarb, finely diced
• 2 tablespoons olive oil
• ¼ cup water
• ½ red onion, sliced very thinly
• Juice of ½ lemon
• 2 tablespoons honey
• ¼ cup olive oil
• ¼ cup champagne vinegar
• ¼ cup orange juice
• 2 teaspoons salt
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme leaves, minced (See Growing Green Flavor, page X)
• 1 cup olives, pitted and chopped